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🍰 Savory Leek Muffins

215 kcal · 30 min · 4 servings

Ingredients

• soft butter (for the tray)
• soft breadcrumbs (for the tray)
• 200 g leek
• 150 g Gorgonzola
• 250 g flour
• 1 tsp salt
• 0.5 ground pepper
• 1 pinch nutmeg
• 2 tsp baking powder
• 1 tsp baking soda
• 1 egg
• 50 ml peanut oil
• 300 ml buttermilk
• 80 g grated Emmental

Instructions

1. 1. Preheat the oven to 180 degrees Celsius with top and bottom heat.
2. 2. Grease the indentations of the muffin tin with butter.
3. 3. Dust the greased indentations with breadcrumbs.
4. 4. Wash the leek thoroughly.
5. 5. Remove the tough ends and green leafy parts from the leek.
6. 6. Cut the leek into small cubes.
7. 7. Cut the Gorgonzola cheese into small cubes as well.
8. 8. Put the flour into a large bowl.
9. 9. Add salt, pepper, and ground nutmeg to the flour.
10. 10. Add the baking powder to the spice mixture.
11. 11. Add the baking soda to the spice mixture.
12. 12. Mix the dry ingredients well together.
13. 13. Whisk the egg in a separate small bowl.
14. 14. Add the oil to the whisked egg.
15. 15. Add the buttermilk to the egg-oil mixture.
16. 16. Whisk the liquid ingredients vigorously with a whisk.
17. 17. Add the dry flour mixture to the liquid egg mixture.
18. 18. Add the diced leek pieces to the batter.
19. 19. Add the diced Gorgonzola pieces to the batter.
20. 20. Stir everything together with a cooking spoon.
21. 21. Stop stirring as soon as all ingredients are just moistly combined.
22. 22. Fill the batter into the prepared muffin molds.
23. 23. Evenly spread the grated Emmental cheese over the muffins.
24. 24. Slide the tray into the preheated oven.
25. 25. Bake the muffins for about 25 minutes.
26. 26. Let the muffins rest in the tin for about 5 minutes after baking.
27. 27. Remove the muffins from the tin.
28. 28. Serve the muffins warm or at room temperature.

Nutrition per serving

• kcal: 215
• Protein: 8 g · Fett/Fat: 12 g · Carbs: 19 g