Carla's Leek & cheese muffins

Carla's Leek & cheese muffins

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(17 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

    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.

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Comments, questions and tips

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claremjackson
31st Jan, 2017
3.8
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*.
framboiseboo
6th Nov, 2012
I would call these Scones and not muffins as they are heavy and not light like a cake. I filled mine with diced pear, lots of stilton, bit of chili powder and lots of ground campot pepper. I was disappointed that these are not muffins, the flavour, despite adding LOTS of blue stilton, doesn't come out, but the pear pieces were cooked to perfection. Wierdly, despite the stilton, they lack a salty tast. I am mainly tasting pepper and pears. These are pleasant, though far from amazing when warm, not sure what they'll be like for the party I'm planning in a couple of days, served cold (no oven in the fete hall). I'm wondering whether they'll be dry and miserable when cold.
clemstone
21st Sep, 2012
1.05
Followed the recipe to the letter but added strong cheddar cheese and still very disappointing. Mixture was dry and heavy, not at all like muffin batter. Tried to salvage but no good. Cook anyway and as expected muffins were dense and dry. Pretty tasteless too.

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claremjackson
31st Jan, 2017
3.8
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!!