If you are a person who serves soup often, you may, from time to time, want something different from the usual nice crusty loaf to have with it. These little cuties, made from a Jacques Pepin recipe could be just what you are looking for. They seem to go well with all kinds of soup, from a delicate broth to a hearty chowder, and can be as rustic or dressy as you like. They are very tasty hot, or you can let them cool off, and they are good that way, too. Also, they're very buttery, so you don't need to serve any extra butter with them. Unless you want to, of course. And they are very simple to do.
Preheat your oven to 425F, and butter a mini muffin tin. In a large Pyrex cup, put a half cup finely chopped leeks and 4 Tbsps. of butter. Nuke them until the butter melts, and add 1/2 cup of cold milk. When the mixture reaches room temperature, with a fork, beat in an egg, 1/2 tsp salt and a tsp of sugar. Then mix in 1/2 cup AP flour, followed by 1/2 cup oatmeal flakes, and a tsp of baking powder. Fill 12 mini cups, and bake for 10 minutes. Turn out onto a clean surface, and serve hot, or let them cool down.
These are also nice for breakfast, with your eggs, should any be left over. They are dandy in bag lunches, too.