Amazingly versatile, leek, cheese wholewheat muffins are ideal for breakfast, as a snack with 11 o’clock tea or as a light lunch or supper.

Makes 9 leek, cheese wholewheat muffins. Heat oven to 180 °C. Line 9 standard muffin-tin hollows with baking paper. Slice 9 baby leeks and rinse well in a colander. Heat 30 ml olive oil in a pan and sauté leeks and 2 finely chopped garlic cloves until soft. set aside to cool. In a mixing bowl sift together 240 g (430 ml) wholewheat flour3 ml salt and 10 ml baking powder. Add leeks, 200 g crumbled feta cheese, 170 g diced mozzarella cheese and 170 g grated Cheddar cheese and mix well. Whisk together 1 egg, 350 ml milk and 50 ml melted butter. Add to the flour mixture, mixing well. Divide batter among muffin hollows and bake for 25 – 30 minutes. Use a thin skewer to test if done.

Leek, cheese wholewheat muffins Leek, cheese wholewheat muffins
PHOTO: Micky Hoyle

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Edition SARIE FOOD April / May 2014 | Story 30 Muffins| Recipe Leek, cheese wholewheat muffins