Courgette and carrot muffins

I tried this for the first time last Sunday as a side dish, and it was very nice. You could also have them as a snack or appetizer.
Makes 12 muffins:

2 medium-sized courgettes, grated
2 medium-sized carrots, grated
250g plain flour
4 tsp baking powder
1 pinch salt
1 tsp cinnamon
1/2 tsp nutmeg (powder)
60g mixed chopped nuts
2 eggs
250ml milk
90g butter, melted

1. Pre-heat the oven at 210C. Grease a muffin baking tin.

2. Place the grated courgettes and carrots into a large bowl. Add the flour, baking powder, salt, cinnamon, nutmeg and nuts. Mix well.

3. Blend together the melted butter, eggs and milk.

4. Make a well in the carrot and courgette mixture. Place the egg mixture into the well at once and mix quickly with a fork or wooden spoon.

5. Divide the dough into the muffin cases and bake for 15-20 min until golden brown.

Remove from the cases and leave to cool onto a rack. Serve warm or cold.