Leek and cheese muffins

Name: Leek and cheese muffins
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4
Cuisine: En
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)

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Appetizer

4 servings

Very Easy

55 min

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!

Materials

muffin molds, pan, mixing bowl, oven

Preparation

Preparation15 min

Cook time40 min

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.