Veggie licious golden muffin Boxed

Muffins don’t have to be sweet to be tasty!

Our leek and sweetcorn muffins pack a savoury veggie punch!

  • Makes

  • Prep

  • Cook

  • Freeze



  • Soya free
  • Nut free


  • 1 tsp olive oil
  • 100g leek
  • 50g red pepper
  • 150g self-raising flour
  • 1.5 tsp bicarbonate of soda
  • 50g butter
  • 125g milk
  • 1 egg, beaten
  • 100 sweetcorn
  • 1 tsp dried basil


  1. Pan fry the diced leeks and pepper in the olive oil until soft
  2. In a big bowl, mix the flour and bicarbonate of soda
  3. Melt butter in a jug, pour in milk and add the beaten egg
  4. Stir into the flour until well combined and then mix in the leeks, pepper, sweetcorn and basil
  5. Spoon into a greased silicon muffin tin and bake at 190C for 14 minutes until risen and golden brown
Recipe tip bright ideas

top tip

These muffins are great for on the go and perfect for picnics. Try adding a little grated cheese on top before you bake for a delicious taste twist! You can also store in the fridge or freeze.

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