Roasted Leek and Cheddar Crumble Muffin
29 July 2015
(Makes 6 large muffins)
To prepare the roasted Leeks: 200g (prepared) fresh leeks diced to 1cm squares, pinch of sea salt & freshly ground black pepper, 15g unsalted butter and 1 tsp of British rapeseed oil.
Toss together on a non-stick roasting tray and roast at 180° fan for 10 minutes. Leave to cool.
To make the crumble topping: 45g plain flour, 30g unsalted butter and 25g (finely) grated mature cheddar.
Blend the butter and flour with your fingertips until it resembles bread crumbs then mix in the finely grated cheddar. Leave to one side.
To make the muffin mix: 90ml British rapeseed oil, 2 free range eggs, 250ml buttermilk, 280g plain flour, 3 tsp of baking powder, ¼ tsp sea salt, pinch of freshly ground black pepper, 2 tbsp finely chopped chives, 45g sun-blushed cherry tomatoes, 100g (coarsely) grated mature cheddar and roasted leeks (cool).
To make your muffins: Pre-heat your oven to 180C fan/200C convection/Gas mark 6. In a large mixing bowl measure out all the muffin ingredients then carefully fold them all together until they are just combined. Divide equally between your muffin cases and top with the crumble. Bake for approximately 30 minutes or until a skewer, inserted into the middle, comes away clean. Leave the muffins to cool in the muffin tin for 5-10 minutes then transfer to a cooling rack to finish cooling or enjoy while they’re still a bit warm...Yummy!!