Three Cheese and Cress Muffins

Tasty vegetarian muffins featuring cheddar, feta, and parmesan cheese with fresh cress, perfect for lunchboxes and picnics.

Baking Vegetarian Cheese Kid-Friendly Muffins

Estimated Nutrition

Calories

282.1

kcal / serving

1128.4 kcal total

Carbs

23.6g

per serving

94.5 g total

Fat

18.2g

per serving

72.8 g total

Protein

8.3g

per serving

33.2 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

tsp

Baking Powder

Dairy

piece

Free-range

Grated

Crumbled

Grated

GrainsCereals

125

Plain Flour

NutsSeeds

pinch

English Mustard Powder

pinch

Black Pepper

Freshly ground, to taste

OilsFats

Vegetable Oil

Vegetables

bunch

Salad Cress

Small bunch

Method

Spoon the batter into the tin and bake for 12 to 15 minutes until golden-brown.

Stir the flour, baking powder, and mustard powder together in a separate bowl.

Preheat the oven to 200°C and line a mini muffin tin with paper cases.

Whisk the egg white until frothy, then combine with oil, milk, and black pepper.

Mix the liquid ingredients, cress, and all three cheeses into the flour until just combined.