Recipes
Leek, cheese & bacon muffins
Serve these savoury muffins for brunch, in a packed lunch, or with soup or salad.
Serve these savoury muffins for brunch, in a packed lunch, or with soup or salad.
(98 votes)
Cook: 1 Hour
Serves: 12
Price: 37p per serving
Nutritional Information
Each 100g serving contains
Energy
1013kj
242kcal
1013kj
242kcal
12%
Fat
14.5g
14.5g
Med
21%
21%
Saturates
8.1g
8.1g
High
41%
41%
Sugars
1.3g
1.3g
Low
1%
1%
Salt
1.2g
1.2g
Med
20%
20%
of your reference intake.
Typical energy values per 100g:
1013kj/242kcal
Typical energy values per 100g:
1013kj/242kcal
Ingredients
1 leek, trimmed
100g butter, melted
4 rashers bacon, chopped
300g Asda self-raising flour
1 level tsp baking powder
1/2 level tsp Colman's mustard powder
1/4 level tsp cayenne pepper
2 large eggs
175ml semi-skimmed milk
150g extra mature Cheddar, grated
Method
1
Pre-heat the oven to 180C/160C Fan/Gas 6. Lightly grease 12 holes of a muffin tray. Cut the roots and tough green leaves off the leek and cut the leek into quarters, lengthways, and slice finely.
2
Cook the leek in 1 tbsp of the butter in a saucepan over a low heat, stirring often, for about 5 minutes or until softened. Set aside.
3
Add the bacon to the pan and cook until the fat starts to crisp. Add to the leeks.
4
Sift the flour, baking powder, mustard, cayenne pepper and a pinch of salt into a large mixing bowl.
5
Lightly beat the eggs, milk and the rest of the melted butter together. Stir into the leeks and bacon. Add the grated cheese, then the flour mixture, all in one go. Stir until evenly mixed together – don't over-mix or the muffins will be tough.
6
Now divide the mixture between the muffin tins and bake in the oven for 25-30 minutes until golden.