Vida Nell
1T olive oil
1 medium leek, thinly sliced
... 3 small zucchini, grated
2 cloves garlic, crushed
2 cups self-raising flour (300g)
2t Curry powder
1t ground coriander
1t ground cumin
100g butter, chopped
½ cup (60g) grated cheddar cheese
2 eggs, lightly beaten
1 cup (250ml) buttermilk
2T olive oil, extra
TOPPING:
¾ cup (90g) grated cheddar cheese
Cracked black pepper
Cracked salt
Grease 12 hole muffin pan.
Heat oil in frying pan, add leek, zucchini and garlic, cook, stirring, until leek is soft and any liquid evaporated.
Sift flour, curry powder and spices into large bowl, rub in butter, stir in zucchini mixture and cheese, then eggs, buttermilk and extra oil.
Spoon mixture into prepared pan, sprinkle with topping. Bake at 180C for about 20 minutes.
Extra: finely cut 3-4 dried tomato into mixture before baking.
1 medium leek, thinly sliced
... 3 small zucchini, grated
2 cloves garlic, crushed
2 cups self-raising flour (300g)
2t Curry powder
1t ground coriander
1t ground cumin
100g butter, chopped
½ cup (60g) grated cheddar cheese
2 eggs, lightly beaten
1 cup (250ml) buttermilk
2T olive oil, extra
TOPPING:
¾ cup (90g) grated cheddar cheese
Cracked black pepper
Cracked salt
Grease 12 hole muffin pan.
Heat oil in frying pan, add leek, zucchini and garlic, cook, stirring, until leek is soft and any liquid evaporated.
Sift flour, curry powder and spices into large bowl, rub in butter, stir in zucchini mixture and cheese, then eggs, buttermilk and extra oil.
Spoon mixture into prepared pan, sprinkle with topping. Bake at 180C for about 20 minutes.
Extra: finely cut 3-4 dried tomato into mixture before baking.
