Without doubt these leeks and hazelnuts muffins will end up in a buffet or a festive table … I love savory muffins. They are good on their own, with cheeses, cold cuts, dips, they are always good and they fill that hole on the table that would otherwise remain empty.

In addition they are easy, fast and can be prepared in advance, without counting the endless variations on the theme.

Leeks and hazelnuts muffins

Ingredients for about 10 pieces:

  • 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

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. 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. 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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