Lunch

Goat cheese and leek muffins is for Lunch.

Goat cheese and leek muffins takes 7 minutes to prepare.

Goat cheese and leek muffins takes 25 minutes to cook.

Goat cheese and leek muffins makes 6 servings.

The ingredients for Goat cheese and leek muffins are:

One large potato, grated
6oz wholewheat flour, with raising agent
one leek, finely shredded, discard tougher parts
One egg, beaten
1 tablesp milk
I tablesp old style french mustard (a l'ancienne, this has grains in it, mixed with vinegar and spices, not the same as Dijon mustard°
2 teasps of chopped thyme
seasoning
4oz crumbly goats cheese, without rind

Here is how you make Goat cheese and leek muffins:

Grate the potato into the seasoned flour, add half the thyme, and the crumbled goats cheese reserving a small amount. Mix in the mustard, add the egg.add milk to mix, it should be a stiff but slightly sticky consistencyput the mix into 6 muffin tins or silicone muffin molds, sprinkle the reserved thyme and the reserved crumbled goats cheese on the top of each. Bake for around25 minutes in a medium hot oven until the muffins are risen and golden on top.Number of Servings: 6Recipe submitted by SparkPeople user TUMTUM5.

The nutritional information for Goat cheese and leek muffins is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 182.5

• Total Fat: 5.3 g
• Cholesterol: 44.8 mg
• Sodium: 91.3 mg
• Total Carbs: 25.8 g
• Dietary Fiber: 3.7 g
• Protein: 8.6 g