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Nutrition: per serving

  • kcal209
  • fat14g
  • saturates3g
  • carbs16g
  • sugars1g
  • fibre1g
  • protein5g
  • salt0.4g
    low
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Method

  • step 1

    Heat the oven to 180C/160C fan/gas 4 and line a muffin tin with 9 cases. Mix all the dry ingredients until combined, then gently stir in the milk, egg and oil.

  • step 2

    Gently fold in the leek and Cheddar. Spoon the mixture evenly into the muffin cases and place in the oven. Bake for about 25 mins, then check – they may need a little longer. These taste great served with either spinach soup or with a dab of butter.

Recipe from Good Food magazine, February 2011

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Comments, questions and tips (35)

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Overall rating

A star rating of 4 out of 5.30 ratings

healthyeatingtishy

These had great potential but are really not good. The cheese and leek are a great combination but the whole thing is too oily and there is simply not enough flour to make the mixture rise like muffins should

aniterz

This recipe is not good. Thanks to the commenters for posting tweaks.

shala subrayan avatar

shala subrayan

I tried this. Too oily!! Use milk, water, natural yoghurt instead. Are used raw broccoli finely sliced and chopped up. Flavours are great. You can also use more finely sliced, chopped broccoli, than recommended in the recipe. Once you fill the baking tray, top with more chopped broccoli and use a…

holly miller 2 avatar

holly miller 2

First one making today and as other have said the recipe needs tweaking, it’s nice but the flavours are very “safe” I had to add more milk and even with a good cheddar there was only a hint of it so definitely more milk and cheese but I’m going to play around tomorrow with some more ingredients to…

sassassassas avatar

sassassassas

A star rating of 3 out of 5.

These are savoury scones not savoury muffins. They're ok.

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