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.