Peppered Zucchini, Cheese And Leek Muffins - cooking recipe

Ingredients

3 tbsp olive oil
1 None leek, trimmed, washed and sliced
3 None zucchini, grated
2 cloves garlic, crushed
2 1/2 cups self-rising flour
2 tsp curry powder
1 tsp ground coriander
1 tsp ground cumin
7 tbsp butter, chopped
1 1/4 cups grated Cheddar cheese
2 None eggs, lightly beaten
1 cup buttermilk
1 tsp cracked black pepper
1 tsp sea salt

Preparation

Preheat the oven to 350\u00b0F. Grease a 12-cup muffin pan. Heat 1 tbsp of the oil in a large skillet on medium heat. Add leek, zucchini and garlic; cook, stirring, until leek is soft and any liquid evaporated. Strain mixture, pressing out excess liquid. Cool.
Sift flour and spices into large bowl. Rub in butter until mixture resembles coarse crumbs. Stir in zucchini mixture and 1/2 cup of the cheese. Stir in combined eggs, buttermilk and remaining 2 tbsp oil.
For the topping, combine remaining 3/4 cup cheese, pepper and salt in a small bowl; mix well. Spoon batter into prepared pan; sprinkle with topping.
Bake for 20 mins until toothpick inserted into center of muffin comes out clean. Cool in pan 5 mins. Remove from pan; cool on wire rack.