in Recipes

Leek and corn muffins

updated

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Ingredients for 12 servings:

  • 100 g leek
  • 1 class can/n corn, drained weight 140g
  • 75 g meat sausage
  • 250 g wheat flour
  • 2 tsp baking powder
  • 1 tsp baking soda
  • ½ tsp salt
  • 2 eggs (size: M)
  • 75 ml oil
  • 125 ml buttermilk

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

optionally with sausage or cheese

Cut the leek into very fine rings and the sausage into cubes. Drain the corn very well. Mix the flour with the baking powder and baking soda, then add the salt, eggs, cooking oil, and buttermilk. Mix everything well. Fold in the leek rings, corn, and sausage. Grease and flour a muffin tin. Pour the batter into the tin. Bake at 180°C (350°F) for about 30 minutes. Let the muffins cool in the tin for 10 minutes, then remove them from the tin and let them cool on a wire rack. These muffins are delicious both hot and cold. The sausage can be replaced with cheese cubes.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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