Leek Corn Muffins
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 30 mins |
| Total Time | 1 hr |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 12) |
Ingredients
- 100 g leek, (leek)
- 1 small can corn, drained weight 40g
- 75 g meat sausae
For the dough:
- 250 g wheat flour
- 2 teaspoons baking soda
- 1 teaspoon baking soda
- 0.5 teaspoon ½ salt
- 2 egg (s), (Size: M)
- 75 ml oil
- 125 ml buttermilk
Print Recipe
Pin Recipe Instructions
- Cut the leek into very fine rings and the meat sausage into cubes. Drain the corn very well.
- Mix flour with baking powder, baking soda and add salt, eggs, cooking oil and buttermilk. Mix everything well. Fold in the leek rings, corn and sausage.
- Grease and flour a muffin pan. Pour the dough into the mold. Bake at 180 degrees for about 30 minutes.
- Let the muffins cool down in the mold for 10 minutes, then remove them from the mold and let them cool on the wire rack. These muffins taste cold and warm. Meat sausage can be replaced with cheese cubes.
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