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!
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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I like the idea of these, and might try again with some adjustments. They were pretty bland- definitely need more then a pinch of salt. 1/4 or 1/2 tsp would probably improve. On the positive side, the amount of cheese and veggies is very generous. Also of note- I could not fit all the batter in 8 muffin cups. I would say 10 would be minimum for me, but I just went ahead and split between 12.
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