The leeks and hazelnuts muffins are a delicious savory snack or a soft and tasty aperitif, to accompany meats, cheeses or dip. But they are also very good by themselves!
| 2 eggs | |
| 120 g all-purpose flour | |
| 60 g sunflower seeds oil | |
| 100 g greek yogurt | |
| 30 g milk | |
| 250 g leeks | |
| 60 g di hazelnuts | |
| 10 g baking powder | |
| salt and pepper |
| 1. | Wash the leeks well and dry them. Cut them into thin slices and cook them in a pan with two tablespoons of oil, stirring often to prevent them from sticking. Once cooked (just a few minutes) let them cool down. |
| 2. | Chop the hazelnuts coarsely and set aside. In a bowl, work the eggs, milk, yogurt and adjust in salt and pepper. Add flour and baking powder, mix a little and finally add hazelnuts and leeks. |
| 3. | Mix and distribute the mixture in the buttered and floured muffin mold (if you use the mini-muffin mold you will get about 20 pieces). Bake at 180 ° C for about 20 minutes. Serve warm or at room temperature. Store for a couple of days at room temperature well closed with plastic wrap. |
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