1 free-range egg white, whisked
4 tbsp vegetable oil
3 – 4 tbsp milk
125g plain flour
1 tsp baking powder
A pinch of English mustard powder
1 punnet of salad cress
45g grated cheese (we used a mature cheddar)
A pinch of freshly ground black pepper and salt
- Preheat the oven to 200°C and 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 and salt.
- In a separate bowl, stir the flour, baking powder and mustard powder together, then add the egg mixture, salad cress and cheese 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.