Leek and ham muffins

Ingredients for 12 servings:

• 120 g leek
• 2 tbsp parsley, chopped (fresh or frozen)
• 1 small onion(s)
• 100 g bacon
• 210 g flour (type 405) or wholemeal flour
• 40 g oat flakes, fine
• 1 tbsp baking powder
• 1 pinch of salt
• pepper, black
• 1 tbsp caraway seeds
• 2 eggs
• 50 ml oil
• 20 g cheese, grated
• 250 ml milk

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

hearty muffin

Preheat oven to 180 degrees Celsius (350 degrees Fahrenheit). Slice the leek into rings. Chop the parsley and finely dice the onion. Dice the bacon. Combine the flour and oats in a bowl and mix with the baking powder, salt, pepper, and caraway seeds (ground ones work too if you don’t want to bite into caraway seeds). Mix the leek rings, parsley, diced onion, and ham with the dry ingredients. In a second bowl, lightly whisk the eggs. Add the oil, cheese, and milk and mix well. Add the flour mixture, stirring just until the dry ingredients are moistened. Pour batter into muffin tins two-thirds full and sprinkle with grated cheese. Bake for 20-25 minutes (until golden brown). Then let cool for 5 minutes as usual. A real party hit, especially late at night when cravings strike. Sounds worse than it is. Even I, a baking novice, can make them right away!