Cauliflower Muffin

Preheat the oven to 160 °C fan and lightly grease a muffin tin (without paper liners).

Coarsely grate the Gouda. In a bowl, mix flour, baking powder, baking soda, tarragon, walnuts, the cooked cauliflower and the cheese well.

In a second bowl, whisk the egg, salt, milk, oil and lemon juice until frothy.

Add the flour mixture to the egg mixture and fold in briefly until just combined.

Spoon the batter into the wells and bake for 20–25 minutes until the muffins are golden.

Let the muffins rest in the tin for 5 minutes, then remove and serve while still warm.