Breakfast is an important meal in my house and I usually try to make something a bit more special at the weekends. This weekend we are going to enjoy these savoury Leek and Cornmeal Muffins, because muffins don’t always have to be sweet, do they? These muffins make an ideal breakfast or brunch food.
I have recently discovered just how tasty leeks can be if they are cooked (or fried) briefly and not allowed to get too soft and soggy (see my Leek and Potato Dumpling Stew recipe). In this recipe the leek is only fried for a couple of minutes before being added to the muffin batter. I think this method brings out more sweetness and depth and using uncooked leek wouldn’t have produced the same effect.
These easy Leek and Cornmeal Muffins are not only great for breakfast or brunch, they also make a satisfying healthy lunchbox idea or snack anytime. They can be enjoyed cold or heated up, with a slice of ham (if you don’t need them to be vegetarian), or simply on their own.
A different kind of muffin!
Yields 6 muffins
10 minPrep Time
25 minCook Time
35 minTotal Time
- 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
- 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).
- 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.
- Combine the flour, cornmeal and baking powder, season, stir well and set aside.
- 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).
- Spoon the batter into the muffin cups and bake for 20-25 minutes. Yields 6 muffins.