Muffins seemed like a good idea until I realised I’d have to turn the oven on in my already stiflingly-hot flat. What the hell was I thinking? It’s 30°c in London today, I should be lying under a tree somewhere, sucking on a Calippo and reading a sonnet. But no, instead, I’m angrily chopping leeks and grating cheese in a bid to jazz up my breakfasts. Was it worth it? Well, it was for Jamie. I’d only eaten one before he got to them – they never had a chance.
Leek & cheese muffins
Makes 6 large or 12 regular muffins / Hands on time 20 mins / Total time 45 mins + cooling / V ❄
Dry
2 leeks (150g) finely diced
100g vegetarian Italian hard cheese or *Parmesan, grated
Few sprigs of Thyme, leaves picked
¼ tsp Nutmeg
½ tsp dried parsley
½ tsp herbs de Provence
1 tbs pumpkin seeds (extra for sprinkling)
200g spelt or wholemeal flour
50g oats
2 tsp baking powder
½ tsp bicarbonate of soda
Wet
2 large eggs
250g semi-skimmed milk
4 tbs rapeseed oil
1 tsp Dijon mustard
Method
1. Preheat an oven to 200°C/180°C fan/400°F/gas mark 6. Line a tin with muffin cases and finely dice your leeks – put both to one side. Combine the dry ingredients together (excluding the leeks and a small handful of grated Italian hard cheese) in a large bowl and give it a good mix.
2. In a separate smaller bowl, whisk together the wet ingredients until fully incorporated.
3. Pour the wet ingredients into the dry and stir with a wooden spoon until roughly combined, being careful not to over-mix. Add the diced leeks and stir until evenly distributed.
4. Evenly spoon into the muffins cases and top with a sprinkling pumpkin seeds and a little parmesan. Bake in the oven for 20 mins for 12 muffins or 25-30 mins for 6 large muffins. The muffins are cooked when a toothpick is inserted and comes out clean. Leave to rest in the tin for 5 minuets before turning out onto a cooling rack. Serve warm with butter or leave to cool completely and enjoy on the go.
STORE: Either in an airtight container and gobble up within a couple of days or freeze and defrost on demand (that’s what I do).
If you’ve had a go at making any of my recipes, I’d love to hear from you. Follow me now @corrieheale and tag your recipe pictures using #corriesrabbitfood.
V – Vegetarain
❄ To freeze, cool fully before wrapping individually in a few layers of clingfilm and freeze for up to 3 months.
*Parmesan (Parmigiano Reggiani) is always made using animal rennet, therefore it is not vegetarian. Substitute for Italian hard cheese if applicable.
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