Carla's Leek & cheese muffins

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Results 1-20

• Leny

  19 January 2011

  Leny commented on this recipe

  These are lovely muffins. I made them as a try-out for my sons wedding. I will certainly make on the big day.

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• Ally06

  21 January 2011

  Ally06 commented on this recipe

  Made very quickly one evening, very rewarding to go with my soup - my husband had them with grated cheese added on top & grilled!! Next time I would use a stronger chedder cheese and I think a good addition of seasoning.

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• patricia

  21 January 2011

  patricia commented on this recipe

  cut in half and a knob of butter while they are warm very YUMMY

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• patricia

  21 January 2011

  patricia rated this recipe

  

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• Tasty Treats

  26 January 2011

  Tasty Treats rated and commented on this recipe

  

  Really yummy, definitely needs strong cheese.

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• Irmgard

  29 January 2011

  Irmgard rated and commented on this recipe

  

  Overall, I liked these very much but I found the batter too thick for muffins. What I did instead was knead the dough a bit, form into a circle, cut into wedges and baked up as scones. I also thought there was a bit too much baking powder in the recipe, as I could really taste it. Next time, a bit less baking powder and a lot more cheese!

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• amber

  07 March 2011

  amber rated and commented on this recipe

  

  feel bad giving it a low rating, maybe it was me not the recipe. Really did not like these, in fact I had to give the last 2 to the birds!! Heavy, not particularly tasty, not one to do again.

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• Rebekah

  22 March 2011

  Rebekah rated and commented on this recipe

  

  I LOVE these muffins! I make them all the time now! My partner and I have had them with soup and salads, they are very versatile. They will be great for picnic's and nibbles at parties. They are very tasty! If my partner hasn't eaten them all before they've cooled down then I freeze some and get them out as needed. Yum!

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• Rebekah

  22 March 2011

  Rebekah commented on this recipe

  I LOVE these muffins! I make them all the time now! My partner and I have had them with soup and salads, they are very versatile. They will be great for picnic's and nibbles at parties. They are very tasty! If my partner hasn't eaten them all before they've cooled down then I freeze some and get them out as needed. Yum!

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• Rebekah

  22 March 2011

  Rebekah commented on this recipe

  I LOVE these muffins! I make them all the time now! My partner and I have had them with soup and salads, they are very versatile. They will be great for picnic's and nibbles at parties. They are very tasty! If my partner hasn't eaten them all before they've cooled down then I freeze some and get them out as needed. Yum!

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• hilary

  24 March 2011

  hilary commented on this recipe

  i made two batches. delicious!

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• Kari

  26 April 2011

  Kari rated and commented on this recipe

  

  I didnt have leek so i used one grated carrot instead, and it turned out brilliantly. really easy to make, only took about 15 mins, but made only 7 muffins, possibly i didnt measure everythin correctly as i didnt have a measuring cup. but would definitely make again and possibly substitute some of the flour for cornmeal to make it healthier.

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• Jemima

  31 May 2011

  Jemima rated this recipe

  

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• Nat's kitchen

  11 September 2011

  Nat's kitchen rated and commented on this recipe

  

  I really like these as they are so quick and easy to make. I've made them over and over. I add some mustard to the mix and use a strong cheese.

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• GraceM

  28 September 2011

  GraceM commented on this recipe

  Lovely & easy to make. I used self-raising flour as I didn't have plain flour at the time, thus I left out the baking powder. Came out well. Will try with plain flour next time.

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• forager

  09 October 2011

  forager commented on this recipe

  The mixture was quite a bit thicker than I expected, and as a result they did not cook in the 25 minutes. I had to leave them in the oven for nearly an hour to develop a nice crust on the bottom, however the strong cheddar came through well and they were a nice savoury accompanyment for a vegetable soup.

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• forager

  09 October 2011

  forager rated this recipe

  

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• bri

  12 January 2012

  bri rated and commented on this recipe

  

  i made two batches 1 with chedder and 1 with parmasen, both yummy will make again, also baked on the wood burner :)

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• tea and cake=great

  13 January 2012

  tea and cake=great commented on this recipe

  Just made these beauties, I'm a big cheese lover so doubled the suggested quantity and used a red leicester with chilli, a crushed garlic clove, a diced shallot instead of the leeks and a glug of worcestershire sauce. I upped the quantites of bicarb and baking powder by 1/4 tsp and added a squirt of mustard mayo to bind. Cooked for 20 minutes and removed from the oven and sprinkled with left over grated cheese. Returned to bake for a further 5 mins and then served them warm with butter. Result was fantastic, great recipe which can be adapted to experiment with new flavours!

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• Spiros_London

  04 March 2012

  Spiros_London commented on this recipe

  These are great partners to salads, and as other people have commented, to soups. They look terrible before you baked them - but don't let that put you off - they end up prettier and very tasty indeed. Next time I'll try with gruyere instead for bigger cheese punch

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Ingredients

• 175g plain flour
• 1 tsp baking powder
• ¼ tsp bicarbonate of soda
• ½ tsp allspice
• 50ml milk
• 1 egg , beaten with a fork
• 100ml vegetable oil
• 1 leek , finely chopped
• 75g cheddar , finely grated

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Difficulty and servings

Makes 9

Preparation and cooking times

Prep 10 mins

Cook 30 mins

Ingredients

• 175g plain flour
• 1 tsp baking powder
• ¼ tsp bicarbonate of soda
• ½ tsp allspice
• 50ml milk
• 1 egg , beaten with a fork
• 100ml vegetable oil
• 1 leek , finely chopped
• 75g cheddar , finely grated

PER SERVING

209 kcalories, protein 5g, carbohydrate 16g, fat 14 g, saturated fat 3g, fibre 1g, sugar 1g, salt 0.4 g

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