Peppered Courgette and Leek Muffins

These scrumptious and moist muffins are flavoursome and delicious, they reminded me of an onion bhaji with the spicy flavours and light crispy edges, so next time you make a curry give these muffins a go instead of either bhajis or naan breads.

Muffins like scones are at their best eaten on the same day, but they do freeze very well making them very convenient when entertaining.

Low-calorie cooking spray

1 medium leek, cleaned and sliced thinly

3 small courgettes, grated

1tsp lazy garlic

300g self – raising flour

2tsp medium curry powder

2tsp ground coriander

2tsp ground cumin

100g cold butter or low fat spread (check for baking compatibility)

60g low fat mature cheddar cheese, grated

2 large eggs, lightly beaten

150g low – fat natural yogurt

2tbs fresh flat leaf parsley, finely chopped

2tbs olive oil

Topping

60g low fat mature cheddar cheese, grated

1tsp cracked black pepper

1tsp sea salt

Method

preheat the oven to 220c, gas 7, 425f

Using the low- calorie cooking spray, spray a large 12-hole muffin pan, my muffin pan is smaller so my mixture made 15 muffins!!!

Spray a non-stick saucepan with low – calorie cooking spray, cook the leeks, courgettes and garlic, for 5 minutes until soft, leave to cool slightly, this mixture needs to be quite dry.

Sift flour, curry powder, and spices into a large bowl, rub in the butter, stir in the courgette mixture, cheese, eggs, yogurt and oil. Spoon the mixture into the prepared pan and sprinkle with the topping ingredients and bake in the oven for 20 minutes.

Enjoy warm with butter or with your curry.