Cheese and Leek Muffins

Wendy, Plot 28

WINTER

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Delicious savoury muffins which also freeze well.

INGREDIENTS

• 175 grams plain flour

• 1 teaspoon baking powder

• ¼ teaspoon bicarb

• Salt and pepper

• 50ml milk

• 1 egg, beaten

• 100ml vegetable oil

• 1 leek, finely chopped

• 75 grams extra mature cheddar

• 25 grams parmesan cheese (optional)

METHOD

1. Heat oven to gas 4, 180c, 160 fan.

2. Mix all dry ingredients together.

3. Mix all wet ingredients together.

4. Gently add wet ingredients to dry while stirring constantly.

5. Add a little more milk if too dry.

6. Spoon into 9 muffin cases and bake for about 25 minutes but keep an eye on them.

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