Carla's Leek & cheese muffins

Carla's Leek & cheese muffins

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(17 ratings)

Prep: 10 mins Cook: 30 mins


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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  • 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



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

  • 1 egg, beaten with a fork



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

  • 100ml vegetable oil
  • 1 leek, finely chopped



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

  • 75g cheddar, finely grated



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


  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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15th Aug, 2012
Oooo so should have looked at these comments before cooking as yes they looked dreadful before putting in to bake i was thinking they were going to be a disaster haha!! (but they werent) did find a little too thick the mixture so added a touch more milk but kept everything else exact and they aare amazing!!! Have made them as a healthy treat for my daughter as baby led weaning, and my partner as a healthy TREAT as im not letting us have any 'bad' food in the house! Saying this i may have eaten them all before they get to try them. Absolutly delicious, very quick and easy to make. Next time going to add seeds and garlic. The world is our oyster with these beauties!!
31st Jul, 2012
Gorgeous muffins but I have tweeked the recipe to add more flavour! Firstly, I added 50ml more milk and an extra egg as the mixture was a bit heavy. I add a dash of Worcester Sauce, a handful of chopped chives and a little Paprika. Top with grated cheese and a sprinkle of Paprika before baking. Delicious!
4th Mar, 2012
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
13th Jan, 2012
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!
12th Jan, 2012
i made two batches 1 with chedder and 1 with parmasen, both yummy will make again, also baked on the wood burner :)
9th Oct, 2011
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.
28th Sep, 2011
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.
11th Sep, 2011
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.
26th Apr, 2011
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.
24th Mar, 2011
i made two batches. delicious!


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