Photo: Diliara Garifullina
Cheesy Watercress Muffins
12 ingredients
15 min + 20 min
8
openrecipes
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!
Estimated Nutrition (whole recipe, rough)
946
Calories
36g
Protein
38g
Fat
115g
Carbs
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Cheddar Cheese | 1 oz (28g) | 113 |
| Egg | 1 large egg (50g) | 78 |
| Carrot | 1 medium (61g) | 25 |
| Watercress | 1 cup (34g) | 4 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 125 grams All-purpose Flour
- 125 grams Wholemeal (or Whole-wheat) Flour
- 1 Tablespoon Baking Powder
- 1 pinch Salt
- ½ Tablespoons English Mustard Powder
- ½ 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
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By tastykitchen ·
Recipe sourced from
openrecipes