Leek and Cheese Muffins
Leek and Cheese Muffins

Hello everybody, it’s Jim, welcome to my recipe site. Today, we’re going to prepare a distinctive dish, leek and cheese muffins. One of my favorites food recipes. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.

Mix all the dry ingredients until combined, then gently stir in the milk, egg and oil. These muffins deliver on both counts there is plenty of carbohydrate from the flour and whey protein from the milk and cheese, nicely flavoured with the leek and tomatoes. Lightly beat the eggs, milk and the rest of the melted butter together.

Leek and Cheese Muffins is one of the most popular of current trending meals in the world. It is easy, it is fast, it tastes yummy. It is appreciated by millions daily. They’re fine and they look fantastic. Leek and Cheese Muffins is something that I have loved my entire life.

To get started with this particular recipe, we have to first prepare a few components. You can cook leek and cheese muffins using 8 ingredients and 10 steps. Here is how you can achieve that.

The ingredients needed to make Leek and Cheese Muffins:
  1. Make ready 2 eggs
  2. Take 125 ml vegetable oil
  3. Take 250 ml semi skimmed milk
  4. Take 50 g golden caster sugar
  5. Take 400 g self raising flour
  6. Get 1 tsp salt
  7. Prepare 1 large leek (finely chopped)
  8. Get 100 g cheddar (grated)

Stir in the sugar, cheese and cooled leeks. In a jug, beat together the egg, milk, melted spread, mustard and black pepper. Pour the egg mixture into the flour mixture and stir until the ingredients are just combined. The secret to successful muffins is to avoid over-mixing when adding the wet ingredients to the dry ones.

Steps to make Leek and Cheese Muffins:
  1. Heat oven to 180c fan.
  2. Line a muffin tray with paper cases
  3. Beat the eggs in a large bowl
  4. Add the oil and milk and beat until just combined
  5. Add the sugar and whisk until smooth
  6. Finely chop the leek
  7. Grate the cheese
  8. Add the leek and Cheese to the bowl and mix. The mix should be a smooth consistency- add a dash more milk if not.
  9. Fill the muffin cases 2/3 full and bake for 25-30 minutes
  10. Leave the muffins in the tin to cool for a few minutes and transfer to a wire rack to cool completely.

Last night, our daughter's school held a lantern walk. To the uninitiated, that means dozens of two, three, and four-year-olds singing and walking with lit candles in an otherwise dark and chilly community garden in the East Village. Believe me; it's beautiful, and no one gets hurt. To take the edge off the rather extreme conditions, each family was asked to bring a dozen muffins. Grease a muffin tin or line with paper cases.

So that’s going to wrap this up for this special food leek and cheese muffins recipe. Thanks so much for your time. I’m confident that you can make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!