I’d never made savoury muffins before, but I had actually been planning to make them for a different challenge each month for the last three months. Typically, it’s only now, third time lucky, that I’ve managed to get around to it.
I love muffins, although normally the sweet kind. I have a particular fondness for blueberry ones and I would never say no to a chocolate one either. You could say that I am a bit of a novice where savoury muffins are concerned, as I have to admit to not being able to remember ever even eating a savoury one before making and eating these. Of course, that means I have nothing to compare these to. I wasn’t completely sure if they had turned out exactly as they should. That doesn’t mean they are not good. Oh no, they are very tasty indeed, but just how much should a savoury muffin rise? You see, they didn’t rise much at all, yet they weren’t heavy. They still tasted light and moist, cheesy and leeky.
So what was I to do? A search for pictures of savoury muffins of course and after trawling through Pinterest I am happy to conclude that savoury muffins are supposed to look a bit messy and unrisen. Feeling reassured, I think these muffins have turned out as muffins should after all. They are adaped from a recipe at the Cheese Warehouse.
Ingredients – Makes 18 small muffins
225g self-raising flour
1 leek, diced
1/2 tsp paprika
1/2 tsp mustard
120g mature cheddar
60ml olive oil
How to Make Cheddar and Leek Muffins
1. In a large bowl add the chopped leek, grated cheese, paprika, flour, salt and pepper. Stir so all the ingredients are coated in the flour and mixed evenly together.
2. In a measuring jug add the olive oil and milk, mustard and egg. Beat together.
3. Pour the liquid ingredients into the bowl with the dry ingredients. Mix together until just combined.
4. Spoon the mixture into a muffin tin, lined with muffin cases. Place in a preheated oven at 200c for about 20 minutes.
5. Best served when warm and freshly baked
I am linking these to Love Cake, hosted by JibberJabberUk. The theme this month is savoury. As savoury muffins are a great way of using up vegetables that might otherwise go to waste (the leek was beginning to go a little bendy), I am also linking these to Elizabeth’s Kitchen Diary’s No Waste Food Challenge, hosted this month by I’d Much Rather Bake Than…