Description
This is a truly delicious muffin. Cheesy, comforting and not the slightest bit dry. I made double the recipe and froze the leftovers, which I’ve been enjoying for weekday lunches with a big salad!
Ingredients
- 125 grams All-purpose Flour
- 125 grams Wholemeal (or Whole-wheat) Flour
- 1 Tablespoon Baking Powder
- 1 pinch Salt
- ½ Tablespoons English Mustard Powder
- ½ teaspoons Smoky Paprika
- 1 whole Free Range Egg
- 240 milliliters Milk
- 90 milliliters Olive Oil
- 100 grams Carrot, Grated
- 130 grams Cheddar Cheese, Grated, Plus Extra For Sprinkling
- 60 grams Watercress, Thick Stems Removed And Roughly Chopped
- 125 grams All-purpose Flour
- 125 grams Wholemeal (or Whole-wheat) Flour
- 1 Tablespoon Baking Powder
- 1 pinch Salt
- ½ Tablespoons English Mustard Powder
- ½ teaspoons Smoky Paprika
- 1 whole Free Range Egg
- 240 milliliters Milk
- 90 milliliters Olive Oil
- 100 grams Carrot, Grated
- 130 grams Cheddar Cheese, Grated, Plus Extra For Sprinkling
- 60 grams Watercress, Thick Stems Removed And Roughly Chopped
Preparation
1. Preheat your oven to 180° C and line a standard size muffin tin with eight cases.
2. Sift the flours, baking powder, salt, mustard powder and paprika together into a large mixing bowl. In a separate bowl, lightly whisk together the egg, milk and oil.
3. Pour the liquid mixture into the dry ingredients. Stir until just combined, and then incorporate the grated carrot, cheese and watercress.
4. Spoon the mixture evenly into the muffin cases and bake for 20-25 minutes, until golden on top.
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