Leek & cheddar muffins
5
Points®
Total time: 35 min • Prep: 10 min • Cook: 25 min • Serves: 12 • Difficulty: Easy
So delicious served warm from the oven – a perfect treat!
Ingredients
Calorie controlled cooking spray
4 spray(s)
Leek
150 g, sliced
Plain White Flour
250 g
Salt
½ teaspoon(s)
Baking powder
1 tablespoon(s), heaped
Caster Sugar
1 teaspoon(s)
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 tablespoon(s), level
Instructions
1
Preheat the oven to 200°C, fan 180°C, gas mark 6. 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.
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