IMBB #13 - Cupcakes & Muffins

Never let it be said that I am a baker. I am, in fact, the anti-baker. I have a problem with following directions to a tee. I like to improvise which, in baking, is a Bad Thing. So, really, I had every intention of bowing out of this month's IMBB. Until I read the instructions more carefully, and learned that muffins were an acceptable submission.

Yes, I know that muffins still require baking. But, see, I figure that something savory is more easily doctorable (is that even a word?) than something sweet. And, well, I figured if I found a good base recipe, I could season it with a different combination of herbs & spices. Plus, muffins don't require those cutesy little paper liner thingies.

And, really, everything would have been fine... if my baking powder was still active. Unfortunately, it wasn't... so, I'm trying again tonight, but wanted to go ahead and post my recipe anyway (because the flavor, I think, would have been great). I should be able to bake and put up pictures before midnight PST tonight. (Note: The picture is up and can be found here)

Many thanks to Maki for hosting!

Melted Leek Muffins with Cheddar*

• 1 leek, white parts only, sliced paper thin (preferably on a mandolin or nifty Kyocera Ceramic slicer)
• 3/4 stick + 1 tbsp unsalted butter
• 1 1/2 c. all-purpose flour
• 1 tbsp baking powder
• 1 1/2 tsp sugar
• 1/2 tsp salt
• 1/2 tsp paprika
• 1/8 - 1/4 tsp cayenne pepper
• 1 c. whole milk 1 c. + 2 tbsp whole milk
• 1 large egg
• 1/2 3/4 c. sharp cheddar cheese, shredded
• 1 1/2 tsp finely chopped fresh marjoram

1. Preheat oven to 400°F. and butter 12 1/3-cup muffin cups.
2. Melt 2 tbsp butter in a medium-size pan, allowing butter to brown just a bit. Add leeks, and allow to "melt" - they will lose over half their volume. Do not allow to brown too much. Remove from heat and allow to cool
3. Into a bowl sift together flour, baking powder, sugar, salt, paprika & cayenne.
4. Melt remaining butter and in separate bowl whisk together with milk and egg. Stir in the leeks, cheese & marjoram.
5. Stir wet ingredients into the flour mixture until just combined.
6. Divide batter evenly among muffin cups bake in middle of oven until golden and a tester comes out clean, about 20 minutes.

*Based loosely on a Gourmet Magazine recipe, c. 1999