Cheese and cress muffins
Jen is passionate about crafting and cooking, and can often be found in the kitchen teaching the boys (aged 11 and 9 3/4) to make pizza dough, or making homemade gifts for family and friends. When not up to her eyes in flour or paint, Jen can be found writing about living a creative family life at Mum in the Mad House.
She’s passionate about cooking and baking with the children and these delicious and simple cheese, cress and spring onion muffins are fun to make and also a great way to get them to eat vegetables.
You will need:
- 2 free-range eggs
- 120g/4oz of Flora Buttery
- 8 tbsp milk
- 250g/9oz plain flour
- 2 tsp baking powder
- ½ tsp English mustard powder
- small bunch salad cress
- 3 spring onions chopped finely
- 90g/3oz cheese, grated (we used Red Leicester and feta)
- Preheat the oven to 200C/400F/Gas 6 and line a muffin tin with paper cases.
- Separate two egg yolks from the whites. Children often find this easier to do by allowing the white to drip through their fingers and swapping over hands.
- Grate the cheese in to a bowl, you can use any hard cheese, such as cheddar, double Gloucester or parmesan and also crumble in any feta cheese. We used half feta and half Red Leicester.
- Finley chop three spring onions. If you are doing this with younger children. Let them chop them first and then you can chop them finer.
- Using scissors cut the cress and add it to the spring onions and cheese mix.
- Melt your Flora buttery and add in 8 tablespoons of milk.
- Weigh out the flour, baking powder and mustard in to a bowl and add in your cheese mixture.
- Whisk the egg whites in a bowl until frothy, then whisk in the melted Flora Buttery and milk – using a mixer makes this much easier for children.
- Stir in the flour, chopped spring onions, cress and cheese together until just combined.
- Spoon the mixture into the muffin tin. Using an ice cream scoop makes this so simple for kids and ensures that they add the same amount in to each cake case so they cook evenly.
- Bake in the oven for 15-20 minutes, or until the muffins have risen and golden-brown.
- Remove on to a wire rack to cool.