Cheddar and Leek Muffin

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

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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

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

Make 12 muffins.

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Zucchini and Cheddar Muffins

This is another recipe shared by Marian in the South Arm Cooking Club for Seniors. This is Marian’s way to incorporate vegetables into her daughters’ diet. Marian also has fussy eaters in her household like mine.

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These Zucchini and Cheddar Muffins are moist and cheesy. They are savoury and not sweet. You can replace the zucchinis with carrots. These savoury muffins are perfect for lunch boxes.

Ingredients

  • 2 medium size zucchinis, trim ends and grate coarsely
  • 125 gram cheddar, grated
  • 2 1/2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 tablespoon granulated sugar
  • 1 teaspoon salt
  • 1/2 teaspoons ground black pepper
  • 2 medium eggs
  • 3/4 cup soy milk
  • 1/4 cup unsalted butter, melted

Please note that the baking soda should not be in the photo above.

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Source: Marian

Yield 12 muffins.

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