Leek and cheese muffins

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Appetizer

4 servings

Very Easy

55 min

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Today, we decided to make sure the whole family eats their vegetables! We're opting for leeks, which we'll hide in savory muffins! A recipe to nibble on for appetizers, as a starter, or paired with a mixed salad for an easy and effective dinner! This recipe is also a great anti-waste idea as it allows you to use your leftover creamed leeks ;-) Just follow the step-by-step instructions for this homemade preparation!

Ingredients

• 2 leeks
• 1 tsp butter
• 1 shallot
• 1/4 cup white wine (5 cl)
• 1/4 cup cream (5 cl)
• salt
• pepper
• nutmeg
• 2 eggs
• 2 Tbsp milk
• 1/3 cup flour (50 gr)
• 1 Tbsp baking powder
• 1.5 oz grated cheese (45 gr)

Materials

• muffin molds, pan, mixing bowl, oven

Preparation

• Make the creamed leeks: clean and finely slice the leeks. Melt the butter in a pan and sauté the minced shallot.
• Add the leeks and sauté them over medium heat. Cook for 20 minutes, stirring occasionally.
• Add the white wine and cook for 2-3 minutes. Then add the cream, salt, pepper, and nutmeg. Mix well and cook for another 5 minutes.
• Preheat the oven to 350°F. Mix the eggs and milk, then add the flour and baking powder. Next, add the creamed leeks and grated cheese. Mix thoroughly.
• Pour the mixture into muffin molds and bake for 15 minutes.
• And there you have it, your leek muffins are ready! You can make a yogurt sauce to accompany them.

Observations

This recipe will yield approximately 11 muffins.

Attributes

PetitChef_Official

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