The second leek recipe which Minoo shared in the South Arm Multicultural Community Kitchen is Cheddar and Leek Muffin.

The Cheddar and Leek Muffin is a savory muffin.

Ingredients

• 1 cup all-purpose flour
• 1 cup cornmeal
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon salt
• 1/2 teaspoons fresh ground black pepper
• 2 large eggs, lightly beaten
• 1 1/4 cups low-fat buttermilk
• 7 tablespoons unsalted butter, melted
• 2 tablespoons honey
• 1 cup grated cheddar
• 1 1/4 cups thinly sliced leeks, white and pale green parts

Source: this recipe is adapted from Ladie’s Home Journal

Make 12 muffins.

Instructions

Heat oven to 375F. Grease and dust a 12-cup muffin tin with flour. Knock off excess flour or line with paper liners.

In a large bowl, whisk together flour, cornmeal, baking powder, baking soda, salt and pepper.

In a small bowl, whisk together eggs, buttermilk, melted butter and honey.

Add buttermilk mixture to the dry ingredients and stir until smooth.

Add in cheese and leeks. Fold gently.

Spoon mixture into the muffin cups, filling about 3/4 full. Bake until tops just begin to brown, 20 to 25 minutes.

Remove from muffin tin to cool on rack.