Zucchini Polenta Muffins
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1 Courgette / Zucchini-Italian squash (peeled & finely grated)
150 g corn-meal
35g flour 
2 tbsp olive oil
50g grated Parmesan cheese 
1 tsp baking powder
2 shallots (finely chopped)
A piece of ginger (finely chopped)
1 green chilli (finely chopped)
Curry leaves (finely chopped) / Fresh Rosemary 
1 tsp cumin seeds
Salt to taste
Peanuts (optional)
Preheat oven to 180°C.
Wash, peel & grate courgette.
Sqeeze out the juice & trasfer to a mixing bowl.
In a bowl beat eggs.
Sieve the flour and baking powder together and fold into the egg  mixture.
Add olive oil  & mix well.
Stir in ginger, shallots, chilli & nuts;
Then add grated cougette & cheese along with curry leaves.
Add cumin seeds & mix well.
Pour the batter into the greased 12 hole muffin tray.
Bake for 20mn until risen & golden-brown.
Serve as a starter.