Leek and courgette muffins

Makes 12

Ingredients

• 1 tbsp olive oil,

• 1 leek (350 g) finely chopped,

• 3 small courgettes (270 g) grated,

• 2 cloves garlic crushed,

• 300 g self-raising flour,

• 2 tsp curry powder,

• 1 tsp ground coriander,

• 1 tsp ground cumin,

• 100 g butter,

• 60 g grated cheddar cheese,

• 2 eggs lightly beaten,

• 250 mL buttermilk.

Topping:

• 90 g cheddar cheese,

• 1 tsp cracked black pepper,

• 1 tsp sea salt (crystals!).

Preparation

Preheat oven to 180ºC and grease a muffin pan. Heat oil in medium pan, add the leek courgettes and garlic and cook, stirring until the leek is soft and any liquid evaporated.

Sift flour, curry powder and spices into a large bowl, rub in the butter, stir the courgette and leek mixture and cheese, followed by the eggs, the buttermilk. Spoon the mixture into the muffin pan, sprinkle the topping and bake for 20 minutes.