Leek & Cheese Muffins


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

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.

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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