Delicious and savoury breakfast muffin recipe

These muffins can be made in advance and contain everthing your soul needs for comfort and strength on an early morning. Sautéed leeks, gruyère, apple and thyme; what could be kinder? Whip these up a day or two before if you're tight on time, and keep them in an airtight container. Use extra-large muffin cups as these muffins will rise quite a bit, or, if your grocery store carries them, go for the parchment "lotus" cups — they work perfectly. Warm for 10 minutes in a 300F oven just before serving.

Leek and Gruyère Muffins Prep: 20 min Total: 1 hour

Ingredients

• 1 tbsp olive oil
• 4 cups sliced leeks (about 2, white and light green portion only)
• 1 cup diced apple
• 2 tbsp fresh thyme leaves
• 3/4 tsp salt
• 1 3/4 cup all-purpose flour
• 2 tsp baking powder
• 1 tsp sugar
• 3 eggs
• 1/3 cup milk
• 1/3 cup melted butter
• 1 1/2 cup grated gruyère cheese

Instructions

• PREHEAT oven to 375F.
• HEAT oil in a large saucepan over medium heat. Add leeks and cook until tender, 6 to 8 minutes. Add apple, thyme and 1/4 tsp salt. Season generously with freshly ground pepper. Cook for 2 more minutes, or until fragrant then remove from heat. Let cool.
• COMBINE flour with baking powder, sugar and remaining salt in a large bowl. Whisk eggs with milk and butter in a medium bowl. Pour wet mixture into dry, and stir until combined. Stir in leek mixture and 1 cup gruyère cheese.
• SPOON into 12 extra-large muffin cups. Bake in the centre of the oven until a skewer inserted comes out clean, about 4o min. Let cool slightly. Serve warm.

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