Melted Cheese Muffins

Bake without paper liners so the muffins stay moist and release easily.

Wash the leek thoroughly before cutting so no sand gets into the batter.

Don't add the vegetable mixture to the batter while it's too hot, otherwise it can react prematurely.

Mix the dry ingredients well so the baking powder and soda are evenly distributed.

Bring the yogurt and egg to room temperature before mixing so the batter comes together more easily.

Stir only until there are no visible streaks of flour left; otherwise the muffins will become dense.

Make sure to fully cover the processed cheese with batter so it doesn't leak out while baking.

Near the end, do a skewer test at the edge — the cheese center will naturally stay a bit softer.

They taste especially creamy warm; cold they are great for snacks or a picnic.