Savory goodness.

One of my favorite blogs, The Kitchn, posted this recipe for Cheddar and Leek Muffins the other day and I’ve thought about them a dozen times since. I’d chose a savory baked good over a sweet one any day, so these are a winner in my book. And the best part is – anyone can make a muffin!

Note to self: Stop using cheesy colored paper muffin liners and start using parchment paper to look far more impressive. And make it look harder than it actually is.


Cheddar and Leek Muffins

Makes 12 muffins

1/2 cup unbleached all-purpose flour
1 1/2 cup corn flour
2 teaspoons salt
2 teaspoons baking powder
1/2 teaspoon baking soda
2 large eggs, lightly beaten
1 1/4 cups buttermilk
7 tablespoons melted unsalted butter, divided
2 tablespoons honey
1 1/4 cups thinly sliced leeks, white and light green parts only, divided
1 cup grated sharp cheddar cheese

Preheat the oven to 375° F. Grease or line a 12-cup muffin tin with baking papers or 5-inch squares of parchment.

Sift all the dry ingredients together into a large mixing bowl.

In a small bowl, beat the eggs, buttermilk, 5 tablespoons of the melted butter, and honey.

Make a well in the dry ingredients and incorporate the wet ingredients. Stir until smooth. Stir in the cheese and 1 cup leeks.

Spoon the mixture into the muffin cups, filling each about three quarters full. Top each muffin with a few of the remaining leek rings and a spoonful of the remaining melted butter.

Bake 20-25 minutes, or until tops just begin to brown.

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