Leek and cheese muffin

Ingredients

• 130 g Oat flour
• 1/2 pcs White leek, finely chopped
• 90 g Cheddar, grated
• 100 ml Buttermilk
• 30 ml Olive oil
• 1 tbsp Dill weed, fresh, finely chopped
• 1/4 tsp Baking soda
• 1 tsp Baking powder
• 1/2 pinch Salt, table

Method

1. Preheat oven to 180°C.
2. Line 12 muffin holes with paper patty pans.
3. In a large mixing bowl, whisk together flour, baking soda and chives.
4. In a separate mixing bowl, whisk together yoghurt, water and oil until combined.
5. Add the leek and ham to the wet ingredients.
6. Pour this mixture into the dry ingredient mixture, and stir with a spoon until just combined.
7. When well-combined, spoon the batter to muffin tin, to 2/3 full.
8. Bake for 20-25 minutes or until firm to the touch.
9. Serve when cooled to room temperature.