Leek and Cheddar muffins
2 cups flour (mixture of white and rye)
½ teaspoon salt
1 cup plain yogurt
1 teaspoon baking soda
50 g butter
3 tablespoons chopped leeks
1 tablespoon dried leek
150 g Cheddar cheese
2 tablespoons minced fresh parsley
1 teaspoon dried basil and parsley
Cook the leeks in 10 g butter, in a covered saucepan, until they become transparent and soft. Season with salt and pepper.
Whisk the eggs, yogurt and remaining butter (melted) in a deep bowl. Add the cooked and cooled leeks, and the spices. Thicken the mixture with small portions of sifted flour.
Grease a 12-cup muffin tray. Fill each hollow to half its depth of dough. Place a cube of Cheddar cheese (2×2 cm) in the middle of each muffin. Then, cover with dough. Fill the hollows to 2/3 of their depth.
Bake the muffins at 180°C until a knife gets out dry. Serve them warm, but not directly from the oven.