Leek and Cheese Muffins

    June 27, 2016

    • Yields: 10


    225 g Self-raising flour


    1 Leek, finely sliced

    Freshly ground black pepper

    100 g Half fat cheddar, grated

    175 ml Semi-skimmed milk

    1 Egg

    50 ml Olive oil

    10 Cherry tomatoes


    1Preheat the oven to 200C/400F/Gas 6.

    2In a mixing bowl, combine the flour, leek, freshly ground black pepper and cheddar and mix well.

    3In a separate bowl, mix together the milk, egg and olive oil.

    4Add this mixture to the dry ingredients and mix well.

    5Grease ten muffin moulds and halffill each with the mix.

    6Prick each cherry tomato - this stops them popping when they cook - and press one tomato into the top of each spoonful of mix.

    7Spoon the remaining mixture over each muffin to conceal the tomato.

    8Cook for about 20 minutes until golden brown.


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