Halloumi and Feta Cheese Muffins with Poppy Seeds

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Sometimes I have so much cheese in the fridge I don’t know what to do with it. Pasta gratin is my first choice but since lunch was already sorted, these muffins were next in line. The great thing about these is that you can add whatever combination of cheeses you fancy or you have lying in the fridge. They will still turn out gorgeous and delicious.

cheese cupcakes 4Pack them into your kid’s lunch box to shake things up a little bit, have them with a cup of tea for a cozy afternoon snack or eat them for breakfast. They are best eaten warm, but they are still great at room temperature. Not convinced yet? Slice them in the middle and spread them with your favourite marmalade. Yasssss!

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Ingredients for the cheese mixture:

(cheeses are grated on the big holes of the grater)

  • 1 cup cheddar cheese, grated
  • ½ cup halloumi cheese, grated
  • ½ cup Edam cheese, grated
  • 1 cup feta cheese, crumbled with your hands
  • 1/3 cup roasted red pepper (from a jar), finely chopped
  • 3 Tbs mint leaves finely chopped
  • 1 spring onion, finely chopped (white and green parts)
  • ½ tsp black pepper

For the muffins:

  • ¼ cup olive oil
  • 3 large eggs
  • 200 gr (3/4 cup plus 1 Tbs) Greek yogurt
  • 2 cups all purpose flour
  • 1 ½ tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 2 Tbs poppy seeds

Method

Preheat oven to 175 C, fan. In a bowl mix together all the ingredients for the cheese mixture. Set aside until needed.

Whisk together the olive oil, eggs and yogurt until blended. Sift together the flour, baking powder, baking soda and salt. Whisking on low speed add the flour mixture to the egg mixture. Add the poppy seeds. Mix until combined. Mixture will be thick. Add the cheese mixture and mix with a spatula. Mixture will be even thicker.

Line a 12 hole, cupcake tin with paper cases. Spray with non-stick cooking spray. If you don’t have non-stick spray, then butter and flour the cupcake holes, don’t use the paper cases.

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Put about ½ cup of batter into each paper case (I use an ice cream scoop. I find it incredibly convenient). Bake for 20 minutes.

Cool on a wire rack for about 10 minutes before serving. Muffins are best eaten warm but are still great at room temperature.

 

 

 

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