Hello everybody, it’s Drew, welcome to our recipe site. Today, I will show you a way to prepare a distinctive dish, leek and cheese muffins. It is one of my favorites food recipes. This time, I will make it a little bit unique. This will be really 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. Last night, our daughter's school held a lantern walk.
Leek and Cheese Muffins is one of the most popular of current trending foods in the world. It’s enjoyed by millions daily. It’s simple, it is fast, it tastes delicious. They are nice and they look wonderful. Leek and Cheese Muffins is something that I have loved my entire life.
To get started with this particular recipe, we have to prepare a few components. You can cook leek and cheese muffins using 8 ingredients and 10 steps. Here is how you can achieve it.
The ingredients needed to make Leek and Cheese Muffins:
- Take 2 eggs
- Prepare 125 ml vegetable oil
- Make ready 250 ml semi skimmed milk
- Get 50 g golden caster sugar
- Get 400 g self raising flour
- Take 1 tsp salt
- Get 1 large leek (finely chopped)
- Get 100 g cheddar (grated)
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. In a mixingbowl, combine the flour, leek, freshly ground black pepper and cheddar and mix well.
Steps to make Leek and Cheese Muffins:
- Heat oven to 180c fan.
- Line a muffin tray with paper cases
- Beat the eggs in a large bowl
- Add the oil and milk and beat until just combined
- Add the sugar and whisk until smooth
- Finely chop the leek
- Grate the cheese
- Add the leek and Cheese to the bowl and mix. The mix should be a smooth consistency- add a dash more milk if not.
- Fill the muffin cases 2/3 full and bake for 25-30 minutes
- Leave the muffins in the tin to cool for a few minutes and transfer to a wire rack to cool completely.
Lightly beat the eggs, milk and the rest of the melted butter together. Stir into the leeks and bacon. Add the grated cheese, then the flour mixture, all in one go. Stir until evenly mixed together - don't over-mix or the muffins will be tough. Leek and mushroom mini fritatas or muffins, baked in the oven perfect for a quick evening meal or as a vegetarian starter when cooking for friends..
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