Recipe: Cheddar and Leek Muffins

Recipe: Cheddar and Leek Muffins

2010_11_11-savory-muffins-1.jpgLast night, our daughter's school held a lantern walk. To the uninitiated, that means dozens of two, three, and four-year-olds singing and walking with lit candles in an otherwise dark and chilly community garden in the East Village. Believe me; it's beautiful, and no one gets hurt. To take the edge off the rather extreme conditions, each family was asked to bring a dozen muffins. Muffins at 6 pm? Not exactly part of our preschooler's usual evening routine, so for my dozen, I reached for some savory ingredients. I choose a cornbread base, and amped it up with buttermilk and sharp Dubliner cheddar cheese. The leeks added a pungent kick amidst all the soft, pillowy muffin goodness. With a touch of honey for sweetness, balanced with a few healthy pinches of salt, the kids went for it, and I didn't feel like I was spoiling anyone's supper. Leftovers? We had them with dinner, served as a side mop to our juicy braised pork, satisfying preschoolers and adults alike. 2010_11_11-savory-muffins-batter.jpgCheddar 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. More Muffin Recipes from The KitchnQuick and Homey Oatmeal Raisin MuffinsHearty & Healthy Apple MuffinsZucchini Muffins from Simply RecipesWeight-Watchers Glazed Pear MuffinsMini Blueberry Lemon MuffinsDouble Chocolate Butterscotch Breakfast Muffins (Images: Sara Kate Gillingham-Ryan)
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