2 tablespoons unsalted butter
1 leek, sliced into half-moon strips
1 2/3 cups all-purpose flour
2 tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon white pepper
2 eggs
1 cup buttermilk
1/4 cup canola oil
1/2 cup Parmesan cheese
Heat the oven to 375 F.
Spray a muffin pan with nonstick cooking spray.
Melt the butter in a medium skillet over medium heat until the bubbles disappear.
Add the leek and cook, stirring regularly until softened, about 5 minutes. Transfer the leeks to a plate to cool.
In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, salt and white pepper.
In a medium mixing bowl, thoroughly whisk together the eggs, buttermilk and canola oil.
Add the wet ingredients to the dry, and mix them until just combined.
Add the leeks and about 3/4 of the Parmesan cheese, and mix one final time.
Spoon the batter into the prepared muffin tin, and sprinkle the tops of the muffins with the remaining Parmesan cheese.
Bake until golden brown and a toothpick inserted into the center comes out with just a few crumbs attached, about 20-25 minutes.
Let the muffins cool slightly before turning them out onto a wire rack to cool completely.
