John Myers
Savory Leek Muffins
The perfect savory leek muffins recipe with a picture and simple step-by-step instructions.
- 1 pole Leek
- 220 g Pumpkin
- 250 g Wholemeal spelled flour
- 3 tsp Tartar baking powder
- 100 ml Neutral baking oil
- 200 ml Milk
- 4 tbsp Grated Parmesan
- 1 tsp Salt
- 70 g Chopped walnuts
- 1 tsp Onion powder
- 1 tbsp Crushed flaxseed
- 1 tbsp Hemp seeds, optional
- Cut the leek into fine half rings, finely grate the pumpkin and put both in a bowl.
- Mix the flour and baking powder in a bowl. Stir in the oil and milk. Briefly fold in the shredded vegetables and all other ingredients. Pour the batter into the hollows of the muffin tin. Bake in the preheated oven for about 25 minutes on the middle rack at 180 degrees top / bottom heat (or 160 degrees convection).
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