Muffins with leeks and cheese

Muffins with leeks and cheese

Category: Snack/side dish, Starter/snack | Serves: 2

Prep time: 10 minutes | Cooking time: 15 minutes


1 1/2 teaspoons olive oil

2 leeks, washed and thinly sliced

2 English muffins (white or wholemeal)

40g (1 1/2-2oz) half-fat mature Cheddar-style cheese, finely grated

1 decent-sized spring onion, finely chopped

1/2 teaspoon Dijon mustard, or to taste

1 tablespoon finely chopped fresh parsley

Freshly ground black pepper, to taste

  1. Heat olive oil in a frying pan; add leeks and cook over a medium-high heat for 7-10 minutes or until softened and slightly browned, stirring frequently. Spoon leek mixture into a bowl; set aside.
  2. Preheat grill to medium-high. Split muffins in half; lightly toast them under grill, cut sides down. Turn muffin halves over. Add cheese, spring onion, mustard, parsley and black pepper to leeks; mix well. Spoon some leek mixture over each muffin half, dividing it evenly. Return to grill for a few minutes until lightly browned; serve immediately.


  • Fresh bagels or crumpets (2 crumpets per serving and don't cut them in half) can be substituted for the muffins.

Cook's tips

  • Serve with grilled tomato halves or roasted cherry tomatoes.

Nutritional information

Muffins with Leeks and Cheese