Halloumi super muffins are my boy’s back-to-school treat. Also an incentive to wake up in the morning! Savoury, golden, and full of flavour — our halloumi muffins are the perfect blend of rustic comfort and gourmet flair.
Each muffin is baked to perfection with chunks of salty halloumi cheese, fresh herbs, and a touch of spice, creating a moist, fluffy bite with a crispy top. Whether enjoyed warm or cold, they make a delicious snack, breakfast, or light lunch. Ideal for cheese lovers, these muffins pair beautifully with chutneys, fresh salad, or a dollop of yoghurt.
A hearty vegetarian treat that’s full of character in every bite.
They freeze beautifully and can be reheated.. Sooooo gooey and cheesy.
Halloumi Muffins
Halloumi super muffins are my boy’s back-to-school treat. Also an incentive to wake up in the morning! Savoury, golden, and full of flavour — our halloumi muffins are the perfect blend of rustic comfort and gourmet flair.
Ingredients
- 5 large eggs
- 125 ml olive oil
- 125 grams Greek yogurt
- 80 grams wholemeal flour
- 200 grams all-purpose or plain flour
- ½ tsp baking soda
- 2 tsp baking powder
- ½ tsp black pepper
- ¼ tsp salt
- 200 grams halloumi cheese cubed
- 100 grams grated cheddar cheese
- 150 grams grated Edam cheese
- 200 grams feta cheese crumbled
- 20 grams fresh mint chopped
Instructions
- . Preheat the oven to 180˚ C on the fan setting.
- Place paper cases in a 12-cupcake baking tray.
- In a large bowl, mix the eggs with the olive oil and yogurt.
- Add the halloumi, cheeses, and mint. Mix well. The mixture will be thick.
- Using an ice cream scoop (or a large spoon), transfer the mixture to the baking pan, dividing it into 12 muffins (the mixture will reach the top of the paper cases).
- Place the baking pan in the preheated oven and bake at 180˚ C fan, for 20-25 minutes.
- Serve warm or at room temperature.
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