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If you’re like me and always looking for a great side dish that you can make ahead and freeze for another time, you are about to be so excited. I was brainstorming ideas that I could make ahead and freeze and came up with these Savory Leek Muffins. You may be thinking that they’re basically a kugel, but I think they are more muffin than kugel – there’s tons of leek in there, but there’s also a really delicious muffin batter that makes these feel like a substantial side dish. I hope you love them as much as we do!
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Savory Leek Muffins
Ingredients
Caramelized Leeks:
- 2 Tablespoons oil
- 1 onion, diced
- 2 teaspoons kosher salt, divided
- 4 cloves garlic, minced
- 4-6 leeks, white part only, cut into half moons
- 1 teaspoon ground black pepper
- 2 Tablespoons honey
Batter:
- 1 cup flour
- 1/4 cup sugar
- 2 teaspoons baking powder
- 1 teaspoon kosher salt
- 4 eggs
- 1/2 cup oil
- 1/2 cup non dairy milk
Instructions
- Prepare leeks: Heat oil over medium-high heat in a large, deep frying pan. Add onions and half of the salt; stir to combine. Cook for about 5 minutes, until the onions have softened. Add garlic and stir in as well, cooking 2-3 minutes.
- Add leeks, remaining salt and pepper; stir to combine. Reduce heat to low and cook, stirring occasionally, for at least 20 minutes, but longer is better. The leeks should have a deep golden brown color. Stir in honey, then remove from heat and set aside to cool.
- Prepare the muffins: preheat oven to 350. Like a muffin pan with paper liners; set aside.
- In a medium mixing bowl, whisk together flour, sugar, baking powder, and salt. Add eggs, oil and non dairy milk; whisk to form a smooth batter.
Add cooled leeks and stir to fully incorporate. Spoon batter into prepared muffin pans, filling each cavity about 3/4 full. - Bake for about 20 minutes, until the top feels set and firm. Serve warm.
Notes
Plan ahead: muffins can be frozen, well wrapped. Rewarm, loosely covered, until heated through.
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Question: can I use whole milk rather than non-dairy in this recipe?
Sure, I use non-dairy milk to keep it parve but whole milk would be great!
How much whole milk?
I just made these muffins. So easy and really good! I always know I can trust any of your recipes as they are always just like you describe them! So thanks!!
Any way to make this low carb and gluten free?
Can this be made without eggs?
You can play around with egg substitutes but I don’t have enough experience with them to advise you.
Made these this morning as mini muffins to use on my individual Simanim plates. I got 39 of them. Used Gluten-Free 1:1 Robin Hood flour and they are very tasty but perhaps a touch too salty?? Next time I will reduce the salt. There will definitely be a next time. Thank you for sharing. I am going to check out your other recipes now too! Shana Tova U’Metuka!
I just made these – another spectacular recipe by Miriam Pascal. Will be for Rosh Hashanah🙂
I found these delicious but a bit too salty. Does the Kosher Salt have a more intense flavour – could I reduce the amount in both the leek portion and the batter? Or change it to Fine Sea Salt? I made them as mini-muffins and used them on my individual Sinamim Platters. Thank you for sharing this recipe.
These are incredible. Thank u Miriam. I have been making this recipe weekly now in a glass round pyrex and theres never a bite left.