Cheddar & Leek Muffins

i tried this recipe for cheddar and leek muffins, for the first time, for thanksgiving dinner. the thought of the savory flavors was just too appealing and there was no question that it was going to be served!

here is the recipe:

Cheddar and Leek Muffins
Makes 12 muffins

1/2 cup unbleached all-purpose flour
1 1/2 cup corn flour
2 teaspoons salt
2 teaspoons baking powder
1/2 teaspoon baking soda
2 large eggs, lightly beaten
1 1/4 cups buttermilk
7 tablespoons melted unsalted butter, divided
2 tablespoons honey
1 1/4 cups thinly sliced leeks, white and light green parts only, divided
1 cup grated sharp cheddar cheese

Preheat the oven to 375° F. Grease or line a 12-cup muffin tin with baking papers or 5-inch squares of parchment.

Sift all the dry ingredients together into a large mixing bowl.

In a small bowl, beat the eggs, buttermilk, 5 tablespoons of the melted butter, and honey.

Make a well in the dry ingredients and incorporate the wet ingredients. Stir until smooth. Stir in the cheese and 1 cup leeks.

Spoon the mixture into the muffin cups, filling each about three quarters full. Top each muffin with a few of the remaining leek rings and a spoonful of the remaining melted butter.

Bake 20-25 minutes, or until tops just begin to brown.

unfortunately, the batch came out dry and not as cheesy as i imagined. so take 2!

i decided to add an extra 1/2 cup of dubliner cheddar cheese (who can complain of extra cheese??) and only left them in the oven for 20 mins. i also sprinkled some more grated cheddar on the top. mmm this time, the batch came out perfectly! buttery, soft and cheesy! my new favorite thing and it’s so easy to make!

recipe credit: the kitchen


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