Cheddar & Leek Muffins

Not all muffins need to be filled with sugar and berries. Although I won’t complain if they are. But if you’re like me and you want a change from most baked goods being sweet, allow me to introduce you to these cheddar and leek muffins.

If you aren’t aware, leeks are the greatest allium of all time. Don’t fight me on this, it’s true. Embrace it.

These muffins have smoked paprika in them, which turns them orange. Perfect for halloween, right?! I actually got this recipe from a Jamie Oliver magazine I picked up at the Heathrow airport on my way home from Europe. His recipes never do me wrong and this one is no different. The magazine actually has a few pages of recipes dedicated to my favourite allium so better believe leeks and I are going to be best friends over the next couple of months.

But back to the muffins.

Everyone knows cheese is the greatest food ever. I couldn’t live life without cheese. Which sounds a little dramatic, but it is what it is. Cheese is great. Cheese and leeks coming together is even better.

Let’s get at it. Mix those dry ingredients together and set aside. Combine the eggs with the liquids and mustard, pour into the flour and combine. Add in the delicious leeks and tasty cheese, mix up, scoop into some muffins cups and bake until done.

Easy peasy. And delicious. These are great by themselves or soup – we’re getting into soup season so good soup dipping muffins are important.

Cheddar & Leek Muffins

Yield: 9 muffins


  • 175g all-purpose flour
  • 1 tsp. baking powder
  • 1/4 tsp. baking soda
  • 1 tsp. smoked paprika
  • 2 eggs
  • 100ml vegetable oil
  • 50ml milk
  • 1 tbsp. wholegrain mustard
  • 1 medium leek
  • 75g cheddar


  1. Preheat oven to 350°F and line a muffin pan with paper cases. Sift flour into a bowl with baking powder, baking soda and paprika.
  2. Beat the eggs in a bowl, mix in the oil, milk and mustard, then, stirring constantly, pour into the flour mixture. Trim, dice and add the leek, then grate in the cheddar and mix well.
  3. Spoon the batter into the paper cases and bake for 25-30 minutes, or until the muffins are golden and a toothpick inserted in the centre comes out clean.

A Jamie Oliver recipe

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