Muffins, Zucchini

Peppered Zucchini and Leek Mini Muffins (thank you Loes)

Ingredients:
1 tbl spoon olive oil
1 medium (350g) leek, sliced
3 small (270g) zucchini, grated
2 cloves garlic, crushed
2 cups (300g) self-raising flour
2 t sp curry powder
1 t sp ground coriander
1 t sp ground cumin 
100g butter, chopped
1/2 cup (60g) grated tasty cheddar cheese
2 eggs, lightly beaten
1 cup (250ml) buttermilk
1 tablespoons olive oil, extra

Topping
3/4 cup (90g) grated tasty cheddar cheese
1 t sp cracked black pepper
1 t sp sea salt
Method:
Grease mini muffin pan(s) with (olive) oil
Heat oil in frying pan,add leek, zucchini and garlic, cook, stirring,until leek is soft and any liquid evaporated.
Strain mixture,press out excess liquid; cool.
Sift flour, curry powder and spices into large bowl, rub in the butter, stir in zucchini mixture and cheese,
then eggs, buttermilk and extra oil. Spoon mixture into prepared pan, sprinkle with topping.
Bake in moderately hot (200-210gr) oven about 20 minutes.

Makes appr. 40 mini muffins and are best served as soon as possible.