- Preparation and cooking time
- Makes 18-24
- 4 eggs
- 4 tsp English mustard powder
- 140g plain flour
- 200ml milk
- 45g fresh horseradish, peeled and coarsely grated
- vegetable oil for the tin (or use reserved beef dripping from your roast)
- STEP 1
Heat the oven to 230C/210C fan/gas 8. Whisk the eggs, mustard powder and flour together, then gradually whisk in the milk until smooth. Stir in the horseradish.
- STEP 2
Drizzle oil into two 12-hole muffin tins until the base of each hole is just coated. Heat in the oven for 5-10 mins, then divide the batter between the holes – it should sizzle and foam at the edges. Bake for 15 mins until risen and golden.