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Carla's Leek & cheese muffins

Young Good Food reader Carla loves making up her own recipes, like these easy snacks that go brilliantly with soup

  • Prep: 10 mins
    Cook: 30 mins
  • Makes 9
  • Easy
  • Makes 9
  • Easy
  • Calories 209
  • Carbohydrates 16
  • Saturated Fat 3
  • Sugar 1
  • Protein 5
  • Fat 14
  • Fibre 1
  • Salt 0.4

Nutrition per serving

  • Calories 209
  • Carbohydrates 16
  • Saturated Fat 3
  • Sugar 1
  • Protein 5
  • Fat 14
  • Fibre 1
  • Salt 0.4

Ingredients

  • 175g plain flour
  • 1 tsp baking powder
  • ¼ tsp bicarbonate of soda
  • ½ tsp allspice
  • 50ml milk
  • 1 egg, beaten with a fork
  • 100ml vegetable oil
  • 1 leek, finely chopped
  • 75g cheddar, finely grated

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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