Leek and Parmesan Muffins

These Leek and Parmesan Muffins are a delightful savory treat. Loaded with caramelized leeks and rich Parmesan cheese, they make a perfect snack or side dish. Plus, they're healthier than traditional muffins thanks to the addition of Greek yogurt.

Ingredients:

• 1 cup chopped leeks
• 1 cup grated Parmesan cheese
• 2 cups all-purpose flour
• 2 tsp baking powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 large eggs
• 1 cup milk
• 1/4 cup olive oil
• 1/4 cup Greek yogurt
• 1/4 cup fresh parsley, chopped

Instructions:

Warm your oven up to 350 F 175C and put paper liners in a muffin tin

Cut the leeks into small pieces and saut them in a little olive oil over medium-low heat until they get soft and slightly caramelized

Take it off the heat and let it cool down

Put the flour, baking powder, salt, and black pepper in a large bowl and mix them together

Whisk the eggs, milk, olive oil, and Greek yogurt together in a different bowl until everything is well mixed

Add the wet ingredients to the dry ones and mix them together just until they are mixed

Do not mix too much

The sauted leeks, grated Parmesan cheese, and chopped parsley should be slowly mixed into the batter

Fill up each muffin pan cup about two thirds of the way to the top with muffin batter

After the oven is hot, bake the muffins for 20 to 25 minutes, or until they are golden brown and a toothpick stuck in the middle comes out clean

Take the muffins out of the oven and let them cool for a few minutes in the pan

Then, move them to a wire rack to cool completely

Have fun with your tasty Leek and Parmesan Muffins!