Leek and Cheddar muffins

Total Time
So delicious served warm from the oven – a perfect treat!
  • Calorie controlled cooking spray
    4 spray(s)
  • Leek
    150 g, sliced
  • Plain White Flour
    250 g
  • Salt
    ½ teaspoons
  • Baking powder
    1 tablespoons, heaped
  • Caster Sugar
    1 teaspoons
  • Cheddar cheese
    40 g, finely grated
  • Egg, whole, raw
    1 medium, raw
  • Skimmed Milk
    240 ml
  • Low Fat Spread
    100 g, melted
  • Wholegrain Mustard
    1 tablespoons, level
  • Black pepper
    1 g
  1. Preheat the oven to Gas Mark 6/200°C/fan oven 180°C. Place 10 paper muffin cases into a muffin tray, or line with squares of greaseproof paper.
  2. Cook the leeks in boiling water for 5 minutes. Drain well and leave to cool.
  3. Sift the flour, salt and baking powder into a large mixing bowl. Stir in the sugar, cheese and cooled leeks. In a jug, beat together the egg, milk, melted spread, mustard and black pepper.
  4. 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.
  5. Spoon the mixture into the muffin cases. Bake for 20-25 minutes until risen and golden. Serve warm, or freeze when cold to use later.
If you’re wondering why sugar is in the recipe, it improves the texture and flavour of the muffins.

Start eating better than ever!