THREE CHEESE AND CRESS MUFFINS
Ingredients
- 1 free-range egg white
- 4 tbsp vegetable oil
- 3-4 tbsp milk
- 125g/4½oz plain flour
- 1 tsp baking powder
- pinch English mustard powder
- small bunch salad cress
- 15g/½ oz cheddar
- grated
- 15g/½ oz feta
- crumbled
- 15g/½ oz parmesan
- grated
Directions
- Preheat the oven to 200C/400F/Gas 6. Line a mini muffin tin with paper cases.
- Whisk the egg white in a bowl until frothy
- then whisk in the oil and milk. Season with freshly ground black pepper.
- Stir the flour
- baking powder and mustard powder together in a bowl.
- Stir in the egg mixture
- cress
- cheddar
- feta and parmesan until just combined.
- Spoon the mixture into the muffin tin and bake in the oven for 12-15 minutes
- or until the muffins are risen and golden-brown.
