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Leek and blue cheese muffins
Makes 12 Cakes, Bread and Pastries
Ingredients
- 500g leeks
- 30g butter
- 150g blue cheese, such as Blacksticks Blue
- 400g self-raising flour
- 2tsp baking powder
- 300ml buttermilk
- 100ml whole milk
- 2 eggs
Method
Trim the leeks, slit down the top, dark-green section, then wash under the cold tap to remove any soil. Slice into 5mm rounds, discarding the very darkest tops. Place in a colander and rinse again.
Melt the butter in a pan and wilt the leeks for 8 minutes, or until soft. Tip into a colander set in the sink and drain. Set aside to cool until needed.
Preheat the oven to 200C/ 180C F/Gas 6. Line a 12-hole muffin tin with tulip paper muffin cases. Transfer the leeks to a bowl. Roughly cut or crumble the cheese into 1cm pieces and fold into the leeks.
Sift the flour and baking powder together in a large bowl with some sea salt flakes and freshly ground black pepper. Whisk the buttermilk, milk and eggs together and mix in the leek and cheese mixture. Fold this wet mixture gently into the dry mixture without overworking. Spoon into the prepared muffin tin and bake for 20-25 minutes.
Serve warm with butter.
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