Cornmeal Muffins With Leeks

Cornmeal Muffins with Leeks: A Delight from My Grandmother’s Kitchen

Some recipes take you on a nostalgic journey to your childhood. This cornmeal muffin recipe with leeks is just that for me. Back in the day, my grandmother often baked this delicious treat in a large tray, filling her kitchen with its unique aroma. Her cakes were always soft and infused with the delightful scent of leeks. I enjoy making a muffin version of this recipe because individual portions not only make for an elegant presentation but are also super practical for serving.

Features of the Recipe

One of the best things about this recipe is that it’s gluten-free, as it doesn’t use any wheat flour. This makes it a perfect alternative for those with gluten sensitivities or anyone who prefers a gluten-free diet. Moreover, the cornmeal gives these muffins a unique texture and flavor.

The star ingredient here is the leek! While leeks are commonly seen in Turkish cuisine in soups like leek soup or olive oil-based dishes such as zeytinyağlı pırasa, they are used in more unconventional ways in the Thrace region of Turkey.

Some notable Thracian leek recipes include pırasalı börek (leek-filled pastry), çıplak, and luçenik. Beyond these, when leeks are lightly sautéed to bring out their natural sweetness, they pair incredibly well with muffins. Add some crumbled white cheese, and you have a savory delight that salty cake lovers won’t be able to resist.

These muffins are a versatile treat, perfect for breakfast, midday snacks, tea time, or even a picnic basket. Plus, they taste even better the next day, giving you an extra advantage when planning ahead.

Tips for Success

• Sautéing the Leeks: Be sure to sauté the leeks over low heat, stirring frequently. When they’re lightly caramelized, their flavor reaches its peak. However, take care not to burn them, as this could negatively affect the taste of the muffins.
• Choosing the Right Cornmeal: Opt for a high-quality brand of cornmeal. Fresh, finely milled cornmeal will enhance the muffins’ texture.
• Beating the Eggs: Whisk the eggs until they’re frothy. This step helps the muffins rise better in the oven.
• Mixing the Leeks and Cheese: When folding the leeks and cheese into the batter, stir gently. Overmixing can cause the ingredients to break down and lose their distinct texture in the muffins.
• Adding Sesame Seeds: A sprinkle of sesame seeds on top adds both visual appeal and a delightful crunch. If you like, you can also use black cumin seeds (çörek otu).

• Preparation

  Grease your muffin molds well or use muffin liners to ensure the muffins come out easily after baking.

  Why Muffins Instead of a Tray Bake?

  My grandmother’s original recipe was typically baked in a large tray and served in slices. I prefer using muffin molds because the individual portions are not only easier to serve but also cook faster. If you’d like to make it as a tray bake, the recipe works just as well. Simply pour the batter into a greased tray and extend the baking time slightly.

  This recipe feels like a culinary legacy passed down from my grandmother’s kitchen to the present day. It combines traditional flavors with a modern touch, and I highly recommend you give it a try. Whether for a tea party or a special breakfast, these muffins are sure to bring color and joy to your table. As you bake them, may you create lasting memories in your kitchen for your loved ones to cherish in the years to come.

  Enjoy!

  Ingredients:

  • 2 eggs,
  • 1 cup milk,
  • 1/2 cup sunflower oil,
  • 2 cups cornmeal,
  • 1 packet baking powder,
  • 1 tsp salt,
  • 1/2 cup crumbled low-fat white cheese,
  • 1/2 stalk leek (about 150 g),
  • 2-3 tbsp olive oil (for sautéing the leeks),
  • 1 tbsp sesame seeds (for topping).

  See the Measurements

  Preperation:

  1. Finely chop the leek,
  2. Heat the olive oil in a pan, add the leeks, and sauté over low heat, stirring frequently until softened. Let the leeks cool,
  3. Whisk the eggs thoroughly until frothy,
  4. Add the milk and vegetable oil, and whisk again,
  5. Mix in the cornmeal, baking powder, and salt, stirring until smooth,
  6. Gently fold in the sautéed leeks and crumbled cheese,
  7. Pour the batter into muffin molds or a greased tray,
  8. Sprinkle sesame seeds on top,
  9. Bake in a preheated oven at 190°C (375°F) until the tops are golden.
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