1/2	C	olive oil
1-1/2	C	finely chopped leeks
3/4	C	finely chopped sweet red pepper
3	C	all-purpose flour
1	C	cornmeal
2	tbsp.	granulated sugar
1	tbsp.	baking powder
1-1/2	tsp.	salt
1/2	tsp.	nutmeg
2		eggs
3	C	buttermilk

In skillet, heat 2 tbsp. of the oil over medium-low heat; cook leeks and red pepper, partially covered, for 5 to 8 minutes or until softened. Let cool.

In large bowl, stir together flour, cornmeal, sugar baking powder, salt and nutmeg. Whisk togehter eggs, buttermilk and remaining oil; pour over dry ingredients. Sprinkle with leeks and red pepper; stir just until moistened.

Spoon evenly into 16 large muffin cups, mounding in centres. Bake in 375F oven for 25 to 30 minuties or unti well risen and firm to a light touch.

Makes 16 muffins.