Name: Peppered zucchini, cheese and leek muffins
Cook time: 20 min
Total time: 20 min
Ingredients: 1 tablespoon olive oil; 1 (350g) leek, sliced; 3 (270g) zucchini, grated; 2 clove garlic, crushed; 2 cup (300g) self-raising flour; 2 teaspoon curry powder; 1 teaspoon ground coriander; 1 teaspoon ground cumin; 100 gram butter, chopped; 1/2 cup (60g) grated tasty cheddar cheese; 2 eggs, lightly beaten; 1 cup (250ml) buttermilk; 2 tablespoon olive oil, extra; 3/4 cup (90g) grated tasty cheddar cheese; 1 teaspoon cracked black pepper; 1 teaspoon sea salt

Peppered zucchini, cheese and leek muffins

Perfect for a filling morning tea, afternoon tea or lunch box treat, these cheesy zucchini and leek muffins are tasty and delicious.

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Makes 12 Item

Cook

20M

Ingredients

1 tablespoon olive oil

1 (350g) leek, sliced

3 (270g) zucchini, grated

2 clove garlic, crushed

2 cup (300g) self-raising flour

2 teaspoon curry powder

1 teaspoon ground coriander

1 teaspoon ground cumin

100 gram butter, chopped

1/2 cup (60g) grated tasty cheddar cheese

2 eggs, lightly beaten

1 cup (250ml) buttermilk

2 tablespoon olive oil, extra

3/4 cup (90g) grated tasty cheddar cheese

1 teaspoon cracked black pepper

1 teaspoon sea salt

Method

1.Grease 12 hole (1/3 cup/80ml capacity) muffin pan. Heat oil in medium pan, add leek, zucchini and garlic, cook, stirring, until leek is soft and any liquid evaporated. Strain mixture, press out excess liquid; cool.

2.Sift flour, curry powder and spices into large bowl, rub in butter, stir in zucchini mixture and cheese, then eggs, buttermilk and extra oil.

3.Make the topping by combining grated cheese, pepper and salt in a small bowl; mix well.

4.Spoon mixture into prepared pan, sprinkle with topping. Bake in moderately hot oven about 20 minutes.

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