Recipes - Side Dishes

Warm Stilton and Watercress Muffins

Warm Stilton and Watercress Muffins

These light and tasty muffins are perfect in a packed lunch - or serve them as mini versions for buffets and picnics. Even better, they're so easy to make!


  • 250g (9oz) plain flour
  • 1tbsp baking powder
  • 125g (5oz) Stilton cheese, finely crumbled
  • 1 large egg
  • 240ml (8fl oz) milk
  • 90ml (3fl oz) sunflower oil
  • 150g (6oz) carrots, finely grated
  • 50g (2oz) watercress, roughly chopped

Makes 8

Suitable for vegetarians
Suitable for freezing


1. Preheat the oven to 190°C, fan oven 170°C, Gas Mark 5. Put 8 paper muffin cases into a muffin pan, or line them with squares of greaseproof paper.

2. Sift the flour, salt and baking powder into a large mixing bowl. Stir in the crumbled Stilton. In a jug, beat together the egg, milk and oil.

3. Pour the liquid mixture into the dry ingredients. Stir until just combined, adding the grated carrots and watercress at the last moment. You mustn't beat the mixture or stir it too much. It should be quite lumpy, but there should be no traces of dry flour.

4. Spoon the mixture into the muffin cases. Bake for 20-25 minutes until risen and golden. Cool until the muffins are barely warm.

Cook's tip: Why not make a batch of these yummy muffins for a relaxed breakfast or Sunday brunch? For mini versions, you'll need to bake them in mini paper muffin cases in a mini muffin pan.