These savoury Leek and Cornmeal Muffins make an ideal breakfast/brunch food, healthy lunchbox idea or satisfying snack anytime.

Leek and Cornmeal Muffins

  • Cook Time: 1 hour
  • Persons: 4
  • Difficulty: Easy

  • Ingredients
  • 1 small/medium leek, finely chopped
  • 4 tablespoons sweetcorn (I used tinned)
  • 40 g mature cheddar, grated
  • 1/2 cup cornmeal
  • 1/3 cup flour
  • 1 teaspoon baking powder
  • 1 egg
  • 1/2 cup milk
  • 1/4 cup olive oil (plus 1 tablespoon)
  • Salt and pepper to taste
  1. Instructions
  2. Preheat the oven to 400 F/ 200 C/ gas mark 6. Lightly grease (or line with cupcake cases) a small muffin tray (for 6 muffins).
  3. In a medium frying pan heat up 1 tablespoon of oil, add the leek, season, lower the heat and fry for 2 minutes stirring often. Remove from the heat and allow to cool completely.
  4. Combine the flour, cornmeal and baking powder, season, stir well and set aside.
  5. Whisk together the egg and oil. Add the milk and stir well. Add the cheese, leek, sweetcorn and stir thoroughly. Add the dry mixture and stir to combine (don’t overstir).
  6. Spoon the batter into the muffin cups and bake for 20-25 minutes. Yields 6 muffins.