Spring·Medium

Bittercress and Cheddar Muffins

Winter has settled in and a lot of plants have died off leaving us little to harvest, but no worries, there are still some greens that persist such as bittercress!

Prep: 30 mins

Cook: 30 mins

Bittercress

Ingredients

125g bittercress
200g cottage cheese
310ml milk
100ml olive oil
110g grated cheddar
1 tsp hot chilli powder
3 eggs
500g Plain flour
2 tsp baking powder
Seeds to sprinkle
1 tsp of salt

Method

Makes about 12 muffins. Preheat oven to 200C. Wash and finely chop 125g bittercress. Blend 310ml milk, 100ml olive oil, 110g grated cheddar, bittercress, 1 tsp hot chilli powder, salt, and 3 eggs. Add 500g plain flour and 2 tsp baking powder, mix but don't over-mix. Add 200g cottage cheese. Fill muffin cases, sprinkle with pumpkin, sesame and sunflower seeds. Bake 25-30 minutes.