These savoury cheddar and leek muffins are a great weekend breakfast or brunch recipe. You can also pop them in a lunch box or serve them as a snack. They're great for kids but just as tasty for adults too! They're also really quick and easy to make.
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.
What are these cheesy leek muffins like?
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.
Savoury Cheddar and Leek Muffin Recipe
Cheddar and Leek Muffins
- 1 leek diced
- 120 g mature cheddar grated
- ½ tsp paprika
- 225 g self-raising flour
- Pinch salt
- Pinch black pepper
- 60 ml olive oil
- 180 ml milk
- ½ tsp mustard
- 1 egg
- 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.
- In a measuring jug add the olive oil and milk, mustard and egg. Beat together.
- Pour the liquid ingredients into the bowl with the dry ingredients. Mix together until just combined.
- Spoon the mixture into a muffin tin, lined with muffin cases. Place in a preheated oven at 200°c for about 20 minutes.
- Best served when warm and freshly baked
More Recipes you might like
Savoury muffins are a great brunch recipe. So, why not try one of my other breakfast or brunch recipes?
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Do let me know if you make these savoury cheesy leek muffins or any of my other recipes. I love to get feedback from readers.
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Places I'm sharing these cheddar and leek muffins
Savoury muffins are a great way of using up vegetables that might otherwise go to waste. The leek I used was beginning to go a little bendy. So, I'm also linking to Elizabeth's Kitchen Diary's No Waste Food Challenge.