Lepidium sativum L. commonly known as Garden cress is a member of the Brassicaceae family. It has been considered as an important nutritional and medicinal plant in India since the Vedic era. In this study, the Cress seeds were subjected to different processing methods- roasting and germination and their impact on nutrient profile were analysed. A common bakery product- Muffin was developed with incorporation of roasted and germinated garden cress seed flour at 5%, 10% and 15% levels. The organoleptic attributes of GC incorporated Muffin prepared was evaluated. The sensory scores revealed that 5% incorporation of Garden Cress seed powder was more acceptable in the product irrespective of the pre-treatments. The pre-treatments not only improved the nutrient profile, but also had well acceptable sensory attributes.