I made these savoury cheddar and leek muffins for work last month along with the rum and mint brownies I blogged about last time. I do like a good savoury bake, with my all-time favourite being Dan Lepard’s courgette and mozzarella muffins. So, how did these compare?
They were pretty damn good, truth be told! The method was as you would expect – mix together the dry ingredients, mix together the wet ingredients, combine the two and bake. I used a large leek and it looked like a LOT, but it turned out to the right amount for the muffin cases. I also did my usual thing of adding more cheese than specified whenever a recipe calls for it, but that’s pretty much the law for any cheese lover.
The recipe rather intriguingly calls for mustard powder. I didn’t have any so just used some actual mustard instead. I can’t say I could actually taste it, but maybe that’s because of all the extra cheese I threw in…
Taste-wise, the muffins were very similar to the courgette and mozzarella ones, but without the chilli kick. I think I still prefer the latter but these were still very nice indeed – I just can’t shake off my chilli-saturated upbringing! I’d quite like to try making these again with different kinds of cheese (and maybe some chilli) – I can imagine them being lovely with smoked or flavoured cheese.
Can be found online here: http://www.thecheesewarehouse.co.uk/cheddar-leek-savoury-muffins/