Leek and Pistachio Muffins

Versión en español

Some time ago someone asked me on Facebook about savory muffins and it seemed a good idea to serve with soups during the winter or carry on walks during the summer, add some fruits, boiled eggs, and cheese. All easy to carry and without requiring refrigeration for a perfect picnic.

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Leek and Pistachio Muffins

For 12 muffins
Ingredients:

• 1 cup all-purpose flour
• 1/2 cup whole wheat flour
• 1 teaspoon baking powder
• 1 teaspoon salt
• 3 tablespoons vegetable oil
• 1 1/2 cup milk
• 2 eggs
• 2 leeks washed, chopped and sauteed for 10 minutes over medium heat
• 1/2 cup chopped pistachios

Preparation:

1. Preheat oven to 190C or 375F. Prepare a muffin tray with paper cups.
2. In a medium bowl mix the flour, baking powder, salt. Stir several times with a fork.
3. In another bowl mix the oil, eggs, and milk, beat with a fork until all is incorporated and see homogeneous.
4. Pour oil, milk, and eggs on the flour and stir until a thick batter form, add the leeks and half the pistachios. Stir until well distributed.
5. Pour into paper cups, equally. Sprinkle with the remaining chopped pistachios.
6. Bake for 25 minutes or until golden and a stick bury in middle comes out dry.
7. Served with scrambled eggs with ham, highly recommended for breakfast or dinner.

Adapted from the blog Yes, I want cake