Welsh cheddar and leek muffins

A delicious snack on its own, but they also go well with a hot soup.


175g plain flour

1/2 tsp baking powder

¼ tsp bicarbonate of soda

½ tsp mix spice

¼ tsp paprika

½ tsp mustard powder

Grind of salt and pepper

100ml milk

2 eggs

100ml vegetable oil

1tsp Worcester Sauce

1 leek

130g chopped up Snowdonia Black Bomber cheddar cheese or strong cheddar.


  1. Preheat the oven to 190C/170C fan and line a muffin tin with 12 cases. Combine the flour, baking powder, bicarbonate of soda, mix spice, paprika, mustard powder and salt & pepper.
  2. Stir in to the dry mix the milk, eggs, oil and Worcester sauce.
  3. Dice the leeks, and chop the cheese as small as you can, if you are using a non-crumbly cheddar then grate. Add in all the leeks and most of the cheddar to the mixture folding carefully.
  4. Spoon in the muffin cases, around ¾ full, sprinkle the left over cheddar on top of the muffins once in the cases. Bake for about 35 mins, leave to cool on a wire rack, enjoy!