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.

Carrot and leek quiche (multiseed pastry)

The amazing taste of this quiche comes from the unusual but yummy texture of the pastry for which I used the following ingredients:

100g plain flour
40g millet flakes
40g mixed seeds (poppy, crushed hemp, sunflower, pumpkin, linseed, millet)
80g margarine
3TBSP water

We used 2 big leeks and 4 carrots. Trave cut the veg into tiny bits which added to the great taste. Once fried, place the vegetables into the pastry case, cover with grated cheese, sprinkle with parsley and black pepper.

Mix 2 eggs with 150ml soya cream and pour over the filling. Cook in a 180 degrees-preheated oven for 20 minutes. Enjoy!