Cheesy Watercress Muffins

• 125 grams All-purpose Flour
• 125 grams Wholemeal (or Whole Wheat) Flour
• 1 Tablespoon Baking Powder
• 1 pinch Salt
• 1/2 Tablespoons English Mustard Powder
• 1/2 teaspoons Smoky Paprika
• 1 whole Free Range Egg
• 240 milliliters Milk
• 90 milliliters Olive Oil
• 100 grams Carrot, Grated
• 130 grams Cheddar Cheese, Grated, Plus Extra For Sprinkling
• 60 grams Watercress, Thick Stems Removed And Roughly Chopped

1. 1. Preheat your oven to 180u0b0 C and line a standard size muffin tin with eight cases.
2. 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. 3. Pour the liquid mixture into the dry ingredients. Stir until just combined, and then incorporate the grated carrot, cheese and watercress.
4. 4. Spoon the mixture evenly into the muffin cases and bake for 20-25 minutes, until golden on top.

flour, wholemeal, baking powder, salt, english mustard powder, smoky paprika, range egg, milliliters milk, olive oil, carrot, cheddar cheese

Taken from tastykitchen.com/recipes/breads/cheesy-watercress-muffins/ (may not work)