Leek and cinnamon muffins

Ingredients

• 1 large leek
• 3-4 tablespoons extra virgin olive oil
• freshly ground black pepper
• 200 g semi whole wheat flour
• 100 g whole rice flour
• a quarter of a teaspoon cinnamon powder
• half a teaspoon whole sea salt
• 2 tablespoons cornstarch
• 1 teaspoon baking soda
• 2 teaspoons cream of tartar
• a few pinches of dried oregano
• 70 ml extra virgin olive oil
• 200 ml oat milk

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Preparation

• Preheat oven to 180° C. In a large pan or wok, sauté the leek in the olive oil then add the pepper and water, stir and keep cooking for another 10 minutes.
• Turn off the heat and set aside. In a large bowl, combine the wheat flour, rice flour, cinnamon, salt, cornstarch, baking soda, cream of tartar and oregano stir to blend.
• In another bowl combine olive oil and oat milk and whisk well. Fold the wet ingredients into the dry ingredients and add the leek. Stir gently until the ingredients are combined but don?t over mix the batter.
• Fill the muffin cups or muffin tray with the batter, using a spoon. Place in the oven and bake for 25-30 minutes or until the top is lightly browned and a toothpick or knife inserted in the center of a muffin comes out clean.
• Remove from the oven, let cool for a couple of minutes, unmold the muffins, place them on a wire rack and let cool. Serve warm or at room temperature.