Carla's Leek & cheese muffins

Carla's Leek & cheese muffins

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(16 ratings)

Prep: 10 mins Cook: 30 mins

Easy

Makes 9
Young Good Food reader Carla loves making up her own recipes, like these easy snacks that go brilliantly with soup

Nutrition and extra info

  • Freezable

Nutrition: per serving

  • kcal209
  • fat14g
  • saturates3g
  • carbs16g
  • sugars1g
  • fibre1g
  • protein5g
  • salt0.4g
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Ingredients

  • 175g plain flour
  • 1 tsp baking powder

    Baking powder

    bay-king pow-dah

    Baking powder is a raising agent that is commonly used in cake-making. It is made from an alkali…

  • ¼ tsp bicarbonate of soda

    Bicarbonate of soda

    Bicarbonate of soda, or baking soda, is an alkali which is used to raise soda breads and full-…

  • ½ tsp allspice
  • 50ml milk

    Milk

    mill-k

    One of the most widely used ingredients, milk is often referred to as a complete food. While cow…

  • 1 egg, beaten with a fork

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 100ml vegetable oil
  • 1 leek, finely chopped

    Leek

    lee-k

    Like garlic and onion, leeks are a member of the allium family, but have their own distinct…

  • 75g cheddar, finely grated

    Cheddar

    Ched-ah

    Once cheddar was 'Cheddar', a large, hard-pressed barrel of cheese made by a particular…

Method

  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.

  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.

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Comments (28)

princesskitty29's picture
5

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!

princesskitty29's picture
5

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!

ambertuesday's picture
2

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.

irmgard2's picture
3

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!

blommetjie5's picture
4

Really yummy, definitely needs strong cheese.

mixandmash's picture
5

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

allymick's picture

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.

lenynol's picture

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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