Leek, Cheese & Bacon Muffins

  1. Preheat the oven to 180C. Lightly grease 12 holes of a muffin tray. (And have a spare one on hand as I found I had more mixture than would fit into 12 holes)
  2. Cut the roots and tough green leaves off the leek and cut the leek into quarters, lengthways, and slice finely.
  3. 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. Add the bacon to the pan and cook until the fat starts to crisp.
  4. Lightly beat the eggs, milk and the rest of the melted butter together into a large mixing bow. Stir in the leeks and bacon. Add the grated cheese.
  5. Sift the flour, baking powder, mustard, cayenne pepper and a pinch of salt into the large bowl with other ingredients. 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.
  7. I found this quite spicy and enjoyed it for myself but thought it would be too spicy for the kids.

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