Carla's Leek & cheese muffins

Carla's Leek & cheese muffins

  • 1
  • 2
  • 3
  • 4
  • 5
(22 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
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

  • 175g plain flour
  • 1 tsp baking powder
    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

    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
    Eggs

    Egg

    egg

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

  • 100ml vegetable oil
  • 1 leek, finely chopped
    Leeks

    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

    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.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
sassassassas's picture
sassassassas
23rd Sep, 2019
3.05
These are savoury scones not savoury muffins. They're ok.
Wendy Graveley's picture
Wendy Graveley
24th Nov, 2018
5.05
Okay - I am not a routine baker, but I think I fixed this recipe to deal with what some folks commenting considered its flaws. Too dry, or not enough flavor... Answer: Bacon! And a little bit of garlic salt and pepper in place of the allspice (whatever that is... seen it, found it too boring to use it). Anyway, I recommend frying 5 pieces of not-too-thick bacon in a skillet until crispy. Drain the bacon on paper towels, pat dry..Drain most of the remaining bacon grease and the then saute the chopped leeks in what is left until wilted and delicious, like you would any onion. Put them on a plate to cool and pat them with a paper towel to dry them just a bit. Chop the cooked bacon into bits, then fold the bacon and cooked leeks into the batter per the recipe at the end. And yes, use good cheddar. I live on a Caribbean Island so best I could find is two years aged white. It worked. Hope this helps!
claremjackson
31st Jan, 2017
4.05
Like others before me, I tweaked this recipe slightly: 175g plain flour 1/2 tsp baking powder ¼ tsp bicarbonate of soda ½ tsp allspice 100ml milk 2 eggs 50ml extra virgin olive oil & 50ml rapeseed oil 2 small leeks 120g vintage cheddar & 30g vegetarian parmesan-style cheese 1 tsp Dijon mustard Delicious! Light, fluffy, cheesy, tasty muffins. I made them in a silicone mini muffin tray as I wanted to give them to my 10 month old as part of 'baby-led weaning'. I'm not sure how many she'll get as my partner, my 4 year old and I all LOVE them!!
nihtshade
16th Nov, 2013
was happy with the way these turned out i added 100g of cheese and put them in fairycake cases as that was what i had (had to keep checking on them so they wouldnt burn) and they were perfect to take with us for a picnic i think it would have been to much if i had used muffin cases as suggested as we had young children with us and they seemed to enjoy them too
nloxygen
5th Oct, 2013
Made these today, but with the addition of some sliced gammon that was too salty on its own and used about 100g of cheddar. I also followed mealieazur's advice and added 50 mls more milk and an extra egg which made the texture much lighter. I might add a pinch of salt next time, but otherwise delicious! Went great with asparagus soup!
sjpage7
1st Jun, 2013
4.05
So tasty!!!! Went down really well at a picnic :)
isadoradumpling
18th May, 2013
Fate! I bought leeks yesterday and have visitors from England tommorow........
sjpage7
5th May, 2013
4.05
Really yummy - I used olive oil & extra extra mature cheddar. Mixture was very thick, not sure if that means I got it wrong? But they tasted amazing!
claire13birchwood
10th Apr, 2013
2.05
I too found these very heavy and tasteless -I was surprised not to see any addition of seasoning within the recipe, but decided to stick with it. I think they need a good amount of salt and more cheese, and sprinkling of extra cheese on top before baking may help.
vikkiekaye
6th Apr, 2013
2.05
Muffins are not the term for these! They're like little crumbly slightly lighter rock cakes. Did eat with soup, but butter is needed to bring out the cheese. I was concerned the moment I combined the mixture. It is far too thick and dense which presents any rising. I would only use this recipe to cook as dumplings, but as muffins, then I can only rate it as 2*.

Pages

Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
claremjackson
31st Jan, 2017
4.05
Like others before me, I tweaked this recipe slightly: 175g plain flour 1/2 tsp baking powder ¼ tsp bicarbonate of soda ½ tsp allspice 100ml milk 2 eggs 50ml extra virgin olive oil & 50ml rapeseed oil 2 small leeks 120g vintage cheddar & 30g vegetarian parmesan-style cheese 1 tsp Dijon mustard Delicious! Light, fluffy, cheesy, tasty muffins. I made them in a silicone mini muffin tray as I wanted to give them to my 10 month old as part of 'baby-led weaning'. I'm not sure how many she'll get as my partner, my 4 year old and I all LOVE them!!
Want to receive regular food and recipe web notifications from us?