Friday, 26 September 2008

Leek Cream Cheese Muffins

As requested by Chantal and my sister, Fiona. Same photo as before.
Loaded with leeks and having just a hint of dill, these smooth tasting muffins are super moist, enough for a light lunch with salad or soup and great as a snack. I really love leeks so I really love these, if you’re not a leek fan, maybe not so much.

Leek and Cream Cheese Muffins
Makes 12

4 C Leeks – about 4 large, trimmed, rinsed and finely sliced
½ C vegan Cream Cheese **
1 ¼ C Soy Milk
¼ C Oil
1 C Plain Flour
1 C All Purpose Whole Wheat Flour
2 t Baking Powder
½ t Baking Soda
¾ t Dill
½ t Salt
¼ t Black Pepper

- Preheat oven to 375F and prepare Muffin tins.
- Over medium low heat sauté the leeks until soft, just starting to brown, about 8 - 10 minutes. Remove from heat.
- In a large bowl whisk together the cream cheese, soy milk and oil, cream cheese lumps are OK so not too smooth. Add leek mix and stir to combine.
- Sift the remaining (dry) ingredients into a separate bowl and then add the wet ingredients, mixing to just combine.
- Spoon into muffin tins and then bake for 20 – 25 minutes until tests done.
- Cool in tins for 5 minutes before transferring to cooling rack.

** the only brand I've found near me is Tofutti. Trans fats and all, I know. If you have access to trans fat free vegan cream cheese then use that instead, and if not then use what you can buy near you, obviously.

1 comment:

Chantal said...

Thank you! I will definitly try them out this week-end...