Carla's Leek & cheese muffins
- Good Food team
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Makes 9
Easy
Prep: 10 mins
Cook: 30 mins
A star rating of 4 out of 5.31 ratingsRate
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Young Good Food reader Carla loves making up her own recipes, like these easy snacks that go brilliantly with soup
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Creamy spinach soup
A star rating of 4.6 out of 5.103 ratings
Ingredients
Nutrition
Units:
MetricUS
-
175g plain flour
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1 tsp baking powder
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¼ tsp bicarbonate of soda
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½ tsp allspice
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50ml milk
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1 egg
beaten with a fork
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100ml vegetable oil
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1 leek
finely chopped
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75g cheddar
finely grated
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Nutrition: per serving
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kcal209
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fat14g
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saturates3g
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carbs16g
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sugars1g
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fibre1g
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protein5g
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salt0.4g
low
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Method
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step 1
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.
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step 2
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, then check – they may need a little longer. These taste great served with either spinach soup or with a dab of butter.
Recipe from Good Food magazine, February 2011
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A star rating of 4 out of 5.31 ratings
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