These savoury Leek and Cornmeal Muffins make an ideal breakfast/brunch food, healthy lunchbox idea or satisfying snack anytime.
LEEK AND CORNMEAL MUFFINS
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. They taste great with a bowl of soup too!
I hope you enjoy these different kind of muffins! I’d love to know what you think of this recipe and if you make it do let me know how it turned out (in the comments section below)! Or why not tweet the photo to @MonikasRecipes! Thanks:)
If you are a fan of Muffins (and not just the sweet kind!) you may also like these easy and tasty Muffin Recipes!
To see other healthy, delicious Breakfast Recipe ideas click THIS LINK
This recipe was shared with Saucy Saturdays and What’s Cookin’ Wednesday
- 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
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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).
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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.
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Combine the flour, cornmeal and baking powder, season, stir well and set aside.
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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).
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Spoon the batter into the muffin cups and bake for 20-25 minutes. Yields 6 muffins.
A Different Kind of Muffin! Pin It:)
I love a good savoury muffin but simply do not make them enough! I do have a tendency of eating a few while they are still warm. Thank you for sharing with #CookBlogShare x
I am like that too, don’t make them enough, but whenever I do I am usually pleased with the result – I love baking without sugar:)
They look an amazing idea breakfast Monika – and you’re right muffins don’t just have to be sweet, savoury ones are delicious too 🙂
Angela x
Thanks Angela! Glad you like the idea of savoury muffins too:)
Your muffins look so good, perfect with soup or a bowl of chili.
Thank you! The advantage of making savoury muffins is that they go so well with so many things, don’t they! Such as soup or a bowl of chili for example:)
I love savory muffins and these look so good!
Thank you! I love savoury muffins too but don’t make them often enough. Sweet and fruity somehow always win:)