- Tina Williams
leek and cheese muffins
Not all muffins need to be sweet!
Leeks are an exceptionally hardy and low-maintenance crop to grow, and their beautiful long stems are a great addition to your garden from autumn right the way through to spring—depending on the variety.
Leeks have a smooth, creamy consistency and sweet flavour, compared to other alliums. They’ve been considered a superfood since the ancient Egyptian era, for their high concentration of antioxidants. The vitamin A in leeks helps to strengthen your immune system, fighting off infections. This vegetable has been found essential to reduce fatigue and soothe the effects of everyday stress, according to the Louis Bonduelle Foundation.
You can follow GrowVeg’s guide to easily start growing your own, or learn more about how to get the most out of your existing leek crops. This recipe is ideal for a breakfast or snack platter, or served with soup and a dab of butter. The muffins can also be frozen, if you want to batch-bake or save them for a later date!
So, get the apron out, roll up your sleeves and follow the recipe for nine delicious leek and cheese muffins below!
175g plain flour
1 tsp baking powder
1⁄4 tsp bicarbonate of soda
1⁄2 tsp allspice
1 egg, beaten with a fork
100ml vegetable oil
1 leek, finely chopped
75g cheddar, finely grated
Heat the oven to 180C/160C fan/gas 4 and line a muffin tin with 9 cases.
Mix all the dry ingredients until combined, then gently stir in the milk, egg and oil.
Gently fold in the leek and cheddar. Spoon the mixture evenly into the muffin cases and place in the oven. Bake for about 25 mins, or until crisped and golden brown on top.