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Leek and Cheese Muffins

​For egg replacements, see here

Serves: 10
Time to prepare: 10 mins
Time to cook: 20 mins
Dietary requirements: Vegan (with substitutions)


  • 225g/8oz self-raising flour
  • 1 leek, finely sliced
  • Freshly ground black pepper
  • 100g/3½oz half-fat cheddar, grated
  • 175ml/scant ¹/₃ pint semi-skimmed milk
  • 1 egg or egg replacement (optional)
  • 50ml/3 tbsp olive oil
  • 10 cherry tomatoes


  1. Preheat the oven to 200°C/400°F/gas mark 6.
  2. In a mixing bowl, combine the flour, leek, freshly ground black pepper and cheddar and mix well.
  3. In a separate bowl, mix together the milk, egg and olive oil. Add this mixture to the dry ingredients and mix well.
  4. Grease ten muffin moulds and half-fill each with the mix.
  5. Prick each cherry tomato – this stops them popping when they cook – and press one tomato into the top of each spoonful of mix.
  6. Spoon the remaining mixture over each muffin to conceal the tomato. Cook for about 20 minutes until golden brown.


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