Cheese and Leek Muffins

cheese-muffinsThis a great snack food served up on its own or with some spreadable cheese or gooey brie and chutney. Freeze on the day if you won’t eat up within 24 hours. Good for babies and kids too and they are salt and sugar free and easy to handle.


3 medium leeks, cleaned and sliced finely
175g plain flour
1 tsp sweet paprika
1 tsp dried basil or thyme
1 1/2 tsp baking powder
1 egg
110ml whole milk
125g cheddar or other hard cheese, grated

1) Fry the leeks in a large knob of butter on a low-medium heat until soft and starting to turn golden around the edges.
2) Sift together the flour, paprika, basil and baking powder. In a separate bowl, beat together the egg and milk. Make a well in the flour and pour in the egg/milk mixture. Fold together very lightly until just starting to combine (you don’t want to over mix it).
3) Fold in the cheese, then spoon the mixture into silicone or paper muffin cases. Cook for about 20 mins at 160 degrees CĀ until golden and springy to touch.

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