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Do leeks intimidate you just a bit? They’re kind of big and you’ve probably heard there is a super special way you have to clean them, right? Then there’s the question, “What the heck do I do with leeks?” Well, I’m here today to tell you all about them, how to clean a leek step by step and I have an awesome Leek and Parmesan Muffin recipeThese muffins are a perfect make-ahead kid-friendly breakfast or snack!

These Leek and Parmesan Muffins are a perfect make-ahead kid-friendly breakfast or snack! They are filled with healthy and filling whole grains and are also low in sugar. Healthy Seasonal Recipes | Katie Webster
I originally shared this recipe on November 2, 2010. I have updated the images and some of the text today.

Leeks are a member of the onion family and have a mildly sweet, onion-like flavor. They are in season from September through May, but you can find them year round. And although sometimes you will see those gigantic over-sized leeks, the best ones are ideally not more than about an inch in diameter, firm with dark green leaves and white necks.  Store them in your fridge unwashed and untrimmed for about one to two weeks.

These Leek and Parmesan Muffins are a perfect make-ahead kid-friendly breakfast or snack! They are filled with healthy and filling whole grains and are also low in sugar. Healthy Seasonal Recipes | Katie Webster

The most commonly used part of the leek is the white neck and the light green portion of the leaves.  The darker green leaves can be used to make stock.  Leeks can be eaten raw in salads, as well as cooked in soups, pastas, dips, savory pies and tarts like my swiss chard tart with chevre and leeks and these delicious Leek and Parmesan Muffins.

https://www.healthyseasonalrecipes.com/wp-content/uploads/2010/11/leek-and-parmesan-muffins-collage-1.jpg
Speaking of muffins, I want to introduce you to one of my favorite secret weapons. The savory muffin. Not only are they convenient to make ahead, freeze and toss in a lunch box, but they’re filling and have only 2 grams of added sugar per muffin.  Not bad.  I also love them as a quick grab and go breakfast.
Sautéing the leeks in butter for a few minutes brings out their natural sweetness even more, which then plays sooooo nicely with the saltiness of the parmesan to make one uber-yummy savory muffin. Just 20 minutes of prep and you’re off to the muffin-lovin-races!
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So hopefully at this point you are starting to warm up to the mysterious leek. They really are a versatile and delicious veggie that can add a ton of flavor to many different dishes. And as you’ll see below, they really are easy to clean and use.
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How to Clean A Leek

  1. Cut off dark outer greens leaving just the white and light green part. Save the dark green part for home-made chicken stock (bone broth) or add to your compost. It is too woody and pithy to eat.How to Clean a leek

2. Slice the white and pale green parts of the leek lengthwize.How to Clean a leek

3. Cut crosswize into half-moon like strips.

How to Clean a leek

4. Transfer the chopped leek to a bowl of cold water and swish around to get all the dirt out from between the layers.  The dirt will fall to the bottom of the bowl.

How to Clean a leek

5. Lift the clean leek out leaving the sand at the bottom of the bowl. Do not pour the water out with the leeks or the dirt will mix right back in with the leeks.  Lay the washed cleaned leek pieces out on a towel to dry.

How to Clean a leek
Now that I’ve gotten you all excited about leeks, I hope you’ll make these Leek and Parmesan Muffins. And check out some other awesome leek recipes from me and my blogging buddies…

Braised Leeks | Simply Recipes

30-Minute Creamy Mushroom and Leek Chicken Breasts | foodie crush

Grilled Leeks with Spicy Grilled Corn Salsa | Tasty Yummies

Roasted Leeks | Never Enough Thyme… When Lana’s Cooking

Parsnip, Potato and Leek Gratin | Healthy Seasonal Recipes

Chicken Leek Shepherds Pie | Healthy Seasonal Recipes

To make these muffins ahead wrap them individually in plastic wrap, place in a re-sealable freezer bag and freeze for up to 1 month. When you feel that muffin-craving just remove the plastic wrap, wrap your muffin in a paper towel and microwave until just warmed through or defrost at room temperature. Then devour. They would be delicious served with this Instant Pot Potato Leek Soup by Vegetarian Mamma!
https://www.healthyseasonalrecipes.com/wp-content/uploads/2010/11/leek-and-parmesan-muffins-collage-1.jpg

Leek and Parmesan Muffins
Rate this recipe
Average: 4.5/5
6 ratings

Prep Time: 20 minutes

Total Time: 50 minutes

Yield: 12 muffins

Serving Size: 1 muffin

Calories per serving: 156

Fat per serving: 8.5 g

Saturated fat per serving: 2.4 g

Carbs per serving: 16 g

Protein per serving: 5 g

Fiber per serving: 1.5 g

Sugar per serving: 3.5 g

Sodium per serving: 316 mg

Leek and Parmesan Muffins

These Leek and Parmesan Muffins are a perfect make-ahead kid-friendly breakfast or snack! They are filled with healthy and filling whole grains and are also low in sugar.

Ingredients

  • 2 tablespoons unsalted butter
  • 1 large leek, sliced, see prep tip*
  • 1 cup white whole-wheat flour
  • 2/3 cup all-purpose flour
  • 2 tablespoons sugar
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ¼ teaspoons white pepper
  • 2 eggs
  • 1 cup buttermilk, see substitution tip*
  • ¼ cup avocado oil or organic canola oil
  • ½ cup grated Parmesan cheese

Instructions

  1. Preheat oven to 375 degrees F.  Coat a muffin pan with cooking spray.
  2. Melt butter over medium heat in a medium skillet.  Add leeks and cook, stirring often until softened but not browned 5 to 6 minutes. Transfer to a plate to cool.
  3. Whisk white whole-wheat flour, all-purpose flour, sugar, baking powder, baking soda, salt and pepper in a medium bowl. Whisk eggs, buttermilk and oil in a large bowl. Stir in the flour mixture, the leeks and Parmesan cheese until just combined. 
  4. Spoon into the prepared muffin pan and transfer to the oven.  Bake until the muffins have risen, are light golden and spring back when touched lightly, 22 to 24 minutes.  Let cool 5 minutes in the pan before turning them out onto a cooling rack to cool.

Notes

2 g added sugars, 40 mg cholesterol

Substitution tip* for buttermilk: Place 1 tablespoon lemon juice in the bottom of a measuring cup. Fill to the one cup mark with milk.

https://www.healthyseasonalrecipes.com/how-to-clean-a-leek-and-a-recipe-for-leek-and-parmesan-muffins/

Here is the original image associated with this blog post.