Ham And Leek Muffins Recipe

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Ham and Leek Muffins

Kelly Duncan


These muffins are great as a side or snack, I adapted this from an old cookbook and put a new spin on it, enjoy!

★★★★★ 1 vote
12 muffins
20 Min
20 Min


2 Tbsp
oil (salad, veggie or peanut is fine)
leek, washed trimmed and finely chopped (white part only)
2 c
all purpose flour
2 tsp
baking powder
1/2 tsp
baking soda
1/2 tsp
garlic salt
1/4 tsp
1 pinch
1 1/4 c
thick strained plain yogurt
large egg, lightly beaten
4 Tbsp
butter, melted
1 c
cheddar cheese, grated
1 Tbsp
fresh chopped chives
6 oz
chopped cooked ham


1Pre-heat oven to 400F. Oil a 12 cup muffin pan with oil, or use muffin cups. Heat the remaining oil in a skiller, add the leek, and cook stirring over low heat for 2 minutes then remove to cool.
2Sift the flour, baking powder, and baking soda into a large mixing bowl. In a separate bowl, lightly mix the egg, yogurt and melted butter together. Add the cheddar cheese, chives, cooked leek and half the chopped ham. Stir while adding in the salt, pepper and garlic salt. Add the cheese mixture to the flour mixture a little at a time and stir until combines. Do not overstir, it will be lumpy.
3Divide the muffin batter evenly between the 12 cups in the muffin pan, about 2/3 full. Sprinkle over the remaining chopped ham, and transfer to the oven. Bake for 20 minutes or until golden and risen. Remove from oven, cool slightly but serve warm.

About this Recipe

Course/Dish: Muffins, Other Snacks