Seeded Leek and Cheddar Buckwheat Muffins

These savoury muffins are a great item to have on standby in your freezer for meal time emergencies. Serve with a side soup or salad to round them out...These savoury muffins are a great item to have on standby in your freezer for meal time emergencies. Serve with a side soup or salad to round them out into the perfect lunch. They would also make a great breakfast on the go for busy weekday mornings.



Despite its name is a naturally gluten-free pseudo-grain made from ground buckwheat groats. It is a notable source of magnesium and fibre.
Read more These savoury muffins are a great item to have on standby in your freezer for meal time emergencies. Serve with a side soup or salad to round them out into the perfect lunch. They would also make a great breakfast on the go for busy weekday mornings.



Despite its name is a naturally gluten-free pseudo-grain made from ground buckwheat groats. It is a notable source of magnesium and fibre.
These savoury muffins are a great item to have on standby in your freezer for meal time emergencies. Serve with a side soup or salad to round them out into the perfect lunch. They would also make a great breakfast on the go for busy weekday mornings.

Despite its name is a naturally gluten-free pseudo-grain made from ground buckwheat groats. It is a notable source of magnesium and fibre.

Prep time
20 mins
Cook time
25 mins
FREEZER FRIENDLY
Yes
SHELF LIFE
3 days
Why is this healthy?
Plant
points
Contains
Dairy, Eggs, Gluten
Why is this healthy?
Plant
points

NUTRITION PER SERVING (Read more)

12g
Protein
259kcal
Calories
16g
Total Fat
19g
Carbs
3g
Sugars
4g
Fibre
240mg
Calcium
18%
 
2mg
Iron
11%
 
125mg
Magnesium
30%
 
378mg
Potassium
8%
 
290mg
Sodium
13%
 
0mg
Vitamin B1
0%
0.3mcg
Vitamin B12
13%
 
0.3mcg
Vitamin D
2%
 
1.3mg
Vitamin E
9%
 
54mcg
Vitamin B9
14%
 
116mcg
Vitamin A
13%
 
5mg
Vitamin C
6%
 
2.2mg
Zinc
20%
 
7mcg
Vitamin K
6%
 
0.3mg
Copper
33%
 
0.2mg
Vitamin B2
15%
 
1.9mg
Vitamin B3
12%
 
0.2mg
Vitamin B6
12%
 
365mg
Phosphorus
29%
 
Protein: 12g; Calories: 259kcal; Total Fat: 16g; Carbs: 19g; Sugars: 3g; Fibre: 4g; Calcium: 240mg (18%); Iron: 2mg (11%); Magnesium: 125mg (30%); Potassium: 378mg (8%); Sodium: 290mg (13%); Vitamin B1: 0mg (0%); Vitamin B12: 0.3mcg (13%); Vitamin D: 0.3mcg (2%); Vitamin E: 1.3mg (9%); Vitamin B9: 54mcg (14%); Vitamin A: 116mcg (13%); Vitamin C: 5mg (6%); Zinc: 2.2mg (20%); Vitamin K: 7mcg (6%); Copper: 0.3mg (33%); Vitamin B2: 0.2mg (15%); Vitamin B3: 1.9mg (12%); Vitamin B6: 0.2mg (12%); Phosphorus: 365mg (29%)
Show more
Why is this healthy?
Plant
points
Contains
Dairy, Eggs, Gluten

Ingredients

Serves 12
For the vegetables
leek
finely sliced
garlic cloves
minced
Swaps: rainbow chard, swiss chard
roughly chopped
dijon mustard
cheddar cheese
Swaps: mozzarella cheese
coarsely grated
Dry ingredients
buckwheat flour
baking powder
sea salt
shelled hemp seeds
Wet ingredients
buttermilk
Swaps: lemon juice
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Method

1

Gather and prepare your ingredients. Preheat the oven to 180°C/160°C fan. Lightly oil a 12 hole muffin tin or line with muffin cases.

2

Heat the olive oil in a saucepan over medium-high heat. Add the leeks with a sprinkle of salt and pepper and cook, stirring often, for 12-15 minutes, until softened. Add the garlic and spinach and cook for a further 3-4 minutes, until the spinach has released its liquid and that has been evaporated. Remove from the heat and allow to cool slightly, then stir through the mustard.

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