After last week's trip to the farmer's market in Brixton, I still had two leeks leftover from the risotto we made. And, since I'm off to Rome this coming week to visit my family, I was looking for a way to include them into the party food. A quick search led me to this recipe on the netmums website. I was a little worried that because this is designed for kids the salt level might be a bit too low (and it was.. but only a little!) so in the future I might add a bit more before baking. Other than that, this was a great recipe since it was easy, quick and made a pretty good amount of muffins for our party. Another benefit was that I already had everything in my cupboards so there was no need to rush out to the shops - exactly what I need from a party food recipe!
Recipe via www.netmums.com
Ingredients:
2 leeks, white part only chopped
30 g butter
450g self raising flour (or the same amount of plain flour with 2 tsp baking powder)
2 tsp mustard powder
200g cheddar cheese, grated
2 eggs
300ml milk
100ml olive oil
2 tsp salt
Method:
Saute the chopped leeks in the butter over a medium heat until they have softened. Set aside. Meanwhile, sift the flour and mustard powder together in a bowl. In a small bowl, beat the eggs with the milk and olive oil before slowly adding to the flour mixture. Add in the cheese, leeks, and salt and mix thoroughly to incorporate all the ingredients. Line two muffin trays with paper liners and fill them 3/4 of their capacity. Bake for 15-20 min, until a skewer placed in the center of a muffin comes out cleanly. Enjoy!
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| Muffins along with some cookies and veggies |
Recipe via www.netmums.com
Prep Time: 15 min
Cook Time: 15-20 min
Makes: 24 muffins
Ingredients:
2 leeks, white part only chopped
30 g butter
450g self raising flour (or the same amount of plain flour with 2 tsp baking powder)
2 tsp mustard powder
200g cheddar cheese, grated
2 eggs
300ml milk
100ml olive oil
2 tsp salt
Method:
Saute the chopped leeks in the butter over a medium heat until they have softened. Set aside. Meanwhile, sift the flour and mustard powder together in a bowl. In a small bowl, beat the eggs with the milk and olive oil before slowly adding to the flour mixture. Add in the cheese, leeks, and salt and mix thoroughly to incorporate all the ingredients. Line two muffin trays with paper liners and fill them 3/4 of their capacity. Bake for 15-20 min, until a skewer placed in the center of a muffin comes out cleanly. Enjoy!
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