Quick recipe finder Three cheese and cress muffins
Use up leftover cheese in this tasty muffin. recipe. They’re great for lunchboxes and picnics.
By Kate Morris and Sally Brown From I Can Cook
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
Method
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.
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