Three Cheese And Cress Muffins
These Three Cheese And Cress Muffins make a delicious tea time snack. Recipe devised by Kate Morris and Sally Brown.
You will need:
- Pinch of black pepper
- 1 egg white
- 4 tbsp vegetable oil
- 3-4 tbsp milk
- 120g plain flour
- 1 tsp baking powder
- Pinch of English mustard powder
- 1 tbsp / small bunch salad cress
- 20g grated cheddar cheese
- 20g feta cheese
- 1 tbsp Italian hard cheese (like Parmesan)
Remember to ask a Grown-up for help.
What to do:
Before cooking, wash your hands and put an apron on.
Weigh and measure the ingredients. Line a mini muffin tin with some mini muffin papers.
Break the egg into a cup. Place your hand in a claw shape over a clean bowl and pour the egg into your hand letting the white run through your fingers whilst you hold on to the yolk in the palm of your hand. (Save yolk for another recipe). Whisk the egg white with a fork until bubbly. Add oil, and milk and season with a pinch of black pepper and mix well, this is your ’wet’ bowl.
Weigh the flour into another bowl. Use a fork to squash the feta in the bowl. Add the grated cheese and the Italian hard cheese and mix well. Now cut the salad cress with scissors (don't forget to ask a grown-up to help you!) and chop it up in a cup and add to the flour bowl.
Stir in mustard powder and measure the baking powder and mix together.
This is your ‘dry’ bowl. Add your wet bowl to your dry bowl.
Using the fork, stir the ingredients until just combined. Spoon the mixture into the prepared muffin tin using the ‘two spoon’ method (using one spoon to lift the mixture from bowl and the second to scrape the mixture off the spoon into muffin tin).
You will need to ask a grown-up to help with this part. Place in a pre-heated oven at 200°C fan/220°C/ Gas 7. Bake for 12-15 minutes, or until puffed and golden.
Cool muffins in the tin for 5 minutes, then remove and cool on wire racks.
Serve one or 2 each warm, with cherry tomatoes