Cheese and Salad Cress Muffins

DessertServes 6

For a healthy but filling weekend brunch, why not give these Cheese and Salad Cress Muffins from the team at Gomersal based WS Bentley a try. Specialist growers of salad cress and micro greens, this recipe combines fluffy cheese muffins with the peppery kick of salad cress to get your morning off to a great start.


1 free-range egg white, whisked

4 tbsp vegetable oil

3 – 4 tbsp milk

125g plain flour

1 tsp baking powder

A pinch of English mustard powder

1 punnet of salad cress

45g grated cheese (we used a mature cheddar)

A pinch of freshly ground black pepper and salt


  1. Preheat the oven to 200°C and line a mini muffin tin with paper cases.
  2. Whisk the egg white in a bowl until frothy, then whisk in the oil and milk. Season with freshly ground black pepper and salt.
  3. In a separate bowl, stir the flour, baking powder and mustard powder together, then add the egg mixture, salad cress and cheese until just combined.
  4. Spoon the mixture into the muffin tin and bake in the oven for 12 - 15 minutes, or until the muffins are risen and golden brown.