Leek muffins recipe

Amanda Davies

Have you ever wondered why Welsh fans carry inflatable leeks to rugby or football matches? Legend says Cadwaladr, a 7th century King of Gwynedd, once ordered his men to wear one into battle for identification purposes.

But this tasty veg is more versatile than identifying troops. Rich in antioxidants, leeks are packed with vitamin K, manganese, vitamin B6, copper, iron, folate and vitamin C, as well as vitamin A vitamin E, calcium and omega-3 fatty acids.

Leeks may be perfect for roasting, souping and frying, but they make surprisingly good cakes too.

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Course Side Dish

Servings

Equipment

Measuring scales
Nest of measuring spoons
Wooden or silicon spoon
Measuring jug
Cheese Grater
Fork
Vegetable knife
Sieve
Mixing bowl
Muffin/bun tray
Paper or silicon cases
Cooling rack

Ingredients

1 leek
1 egg
175 g plain flour
1 tsp baking powder
1/4 tsp bicarbonate of soda.
100 ml olive or vegetable oil
50 ml milk
75 g cheddar cheese
2-3 tsp mixed herbs
1-3 tsp black pepper
1 tsp turmeric

Instructions

Preheat the oven to 180°C/Fan 160°C/Gas 4.
Grate the cheese.
Line the bun or muffin tray with paper/silicone cases.
Wash the leek throughly to remove any soil from between the leaves. Then slice the leek into thin circles. Slice these circles into thirds.
Measure out the flour, baking powder, herbs and spices in the mix together in a bowl, then turn gently with a wooden/silicon spoon. (Note salt can be used if desired.)
Pour the measured milk into a glass and beat the egg into it with the fork.
Make a well in the flour, add the milk eggs mix and required amount of oil.
Quickly blend together for one minute.
Next add the leeks and cheese.
Continue stirring for two minutes until the mixture is of a stiff consistency.
Use a filled teaspoon to drop the mixture into the cases.
Place on middle shelf and bake for 25-30 minutes.
Cool on a wire rack before serving.

Notes

Serving suggestions:

Go Welsh and serve with a bowl of Cawl.
Go Oriental and dip in a bowl of sweet chilli sauce or mango chutney.
Freeze for the summer and enjoy with an egg fried in plum tomatoes for lunch.

Grow your own leeks

Leeks are hungry plants, so add plenty of well rotted manure to your plot, or alternatively grow them in a deep container with fresh compost, adding a feed of Incredigrow.

Start the seeds in late February or through March and April either in a single seed in cellular trays outdoors or direct in your soil. From May to July the plants can then be transferred to their final growing positions.

To have a more blanched stem it is necessary to fork the soil around the stems as they grow, being careful not to get it between the leaves.

Beware of the leek moth and leek rust – for more information on this you can always visit our guide on growing onions and leeks from seeds.

Keyword leeks, muffins, vegetables

Tried this recipe?Let us know how it was!

Amanda Davies

My name is Amanda and I live in Pembrokeshire with my fiancé and our garden is approximately 116 meters square. I want to share with you my love for gardening and the reasons behind it, from the good to the bad and ugly. I want to do this for my own personal pleasure. If you would like to take the journey with me then please read my blogs and share with me your gardening stories.

Leek muffins recipe