Leek and cheese muffins

Ingredients for 12 servings:

• 1 stalk(s) leek, small, thin
• 1 tbsp vegetable oil, neutral
• 150 g butter or margarine
• 1 egg(s)
• 80 ml milk
• 100 g cheese (Gouda or Emmental), grated
• Nutmeg, freshly grated
• Salt and pepper, black
• 120 g flour
• 80 g flour (wholemeal flour)
• 1 packet of baking powder
• Fat for the mold

Instructions

Working time approx. 35 minutes; Total time approx. 35 minutes

Grease a muffin tin and refrigerate. Preheat the oven to 200°C (180°C fan/gas mark 3-4). Trim and wash the leeks, and cut them into small rings. Heat the oil and sauté the leeks for 5 minutes. Melt the butter or margarine. Beat the egg until frothy, stir in the fat and milk. Fold in 3/4 of the cheese and the leeks. Season with nutmeg, salt, and pepper. Sift the flour, wholemeal flour, and baking powder into the egg mixture and stir in until the batter is moist and lump-free. Fill the cavity of the tin two-thirds full with batter and sprinkle with the remaining cheese. Bake the muffins for 15-20 minutes. Remove the tin from the oven and let cool for 3-4 minutes. Remove the muffins from the oven.