Leek and Cheddar muffins

Мъфини с Чедър 1024x685 Leek and Cheddar muffins

Leek and Cheddar muffins


2 cups flour (mixture of white and rye)
½ teaspoon salt
1 cup plain yogurt
1 teaspoon baking soda
2 eggs
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.

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