Last night I hosted a planning meeting for a fundraising gala for The Canadian Society for Mucopolysaccharide & Related Diseases, a non-profit that I have recently become involved in. We were meeting around dinner time and I thought it would be nice to have some light snacks for everyone while we discussed our plans for the October event. I was asked for this recipe last night, so I thought I would also share it with you.
I have made these muffins for many years and as with much of my baking it has slowly changed into what it is today: a perfectly savoury mouthful that is easy to bake and forgiving with substitutions. Try a different cheese or adding cooked bacon to totally change the taste.
½ cup unbleached all-purpose flour
1½ cup corn flour
2 teaspoons salt
2 teaspoons baking powder
½ teaspoon baking soda
2 large eggs, lightly beaten
1 cup sour cream
¼ cup milk
2 tablespoons honey
1 stick unsalted butter, melted, divided in half
1 cup thinly sliced leeks, white and light green parts only
½ cup chopped spring onions, divided in half
1 cup grated sharp cheddar cheese
½ cup grated parmesan cheese
Preheat oven to 375°F.
Butter mini muffin trays, this mixture makes about 48 mini muffins.
Combine flours, salt, baking powder, and baking soda in bowl of your mixer.
Combine eggs, sour cream, milk, honey, and half of the melted butter in separate bowl.
Add wet ingredients to the dry ingredients in the mixing bowl and mix until just combined.
With mixer on low, add leeks, half the spring onions, and the cheeses.
Mix until completely combined.
For a more rustic looking muffin use a spoon to fill the muffin trays, or use a piping bag for more uniform looking muffins.
Sprinkle the muffins with remaining spring onion.
Pour 1 teaspoon of melted butter over each muffin.
Bake in oven for 20-25 minutes or until they begin to brown.