Leek muffins recipe
- Measuring scales
- Nest of measuring spoons
- Wooden or silicon spoon
- Measuring jug
- Cheese Grater
- Vegetable knife
- Mixing bowl
- Muffin/bun tray
- Paper or silicon cases
- Cooling rack
- 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
- 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.
- 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.
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.