Not long ago it was vajazzling, today it was muffin tops that inspired my recipe. I'm not sure what that says about me, but any excuse to eat halloumi cannot be a bad thing.
As with a lot of baked goods, these are most delicious warm straight from the oven.
Of course, despite these muffins being semi-healthy and packed with courgette, if you eat too many (easily done, they are quite moreish) you probably will end up with a muffin top. Don't say I didn't warn you.
Courgette & Halloumi Muffins (makes 6 enormous ones or up to 12 smaller ones)
You'll need:
- 1 egg
- 250g natural yoghurt
- 60ml olive oil
- 225g self raising flour
- 1tsp sea salt
- A grind of pepper
- A large courgette, grated
- 100g halloumi cheese, cut into small cubes
Make it!
- Preheat the oven to 200c / gas 6.
- Line a muffin tin with cases, or use a silicon one.
- Whisk together the egg, yoghurt and olive oil.
- Stir in the other ingredients. The batter will be quite lumpy. Don't overmix it, just make sure the flour is all incorporated and the halloumi is evenly spread.
- Fill the muffin cases with mixture. I like to fill mine right to the top (after all, what's a muffin without a muffin top?).
- Bake for around 20-35 minutes, depending on size, until a cocktail stick poked in the middle comes out clean.
Gosh these look tasty.
ReplyDeleteMight make these for lunches next week! Look very tasty!
ReplyDeleteHow much weight is a large courgette? Some of my homegrown ones went a bit marrow size!!
ReplyDelete