Quick and Easy Halloumi Muffins
In Greece and Cyprus they make cheese pies in many forms, using filo pastry, short crust or puff pastry and using bread dough. Most are labours of love with long cooking times and pounds of butter. These Halloumi Muffins were inspired by my yearning for the flavours of the traditional tiropita (Greek cheese pie) but without the time or want for a calorific pie. They are quick to mix together, I made mine after work and in between cooking dinner, they were ready in under 30 minutes start to finish.
The Halloumi Muffins make for a versatile bake, taken to a picnic, eaten with friends at a coffee morning, served as part of a brunch, a tasty lunch box addition and my favourite use breakfast on the run.
- 75g sunflower oil
- 225g halloumi, diced
- 2 tablespoons dried mint
- 200g plain flour
- ½ level teaspoon bicarbonate of soda
- 5ml salt
- 2 teaspoons baking powder
- 1 large egg
- 200ml buttermilk (or 50ml natural yogurt diluted with 150ml milk)
- Preheat the oven to 200 degree Celsius.
- Grease a muffin tin, very well.
- Depending on the size you prefer the muffins, this could be a mini muffin tin or a 6/12 hole tin.
- In a bowl mix together the cheese, herbs, flour, bicarbonate of soda, salt and baking powder.
- Whisk the oil, egg and buttermilk (or yogurt and milk mixture) together and add to the dry ingredients, ensuring that you don't over stir the batter. The mixture may still be a little lumpy, it is ok.
- Spoon the mixture into the muffin tin and bake for 12 -15 minutes or until a skewer inserted comes out clean.
- Cool in the tin for 5 minutes, then remove and cool on a wire rack.
- Serve warm or store in the fridge until needed.
You can make these muffins with as little as 30g of cheese, they will still work, but won't be as cheesy.
If when mixed the muffin batter is a little stiff, add a splash of milk to get to a dropping consistency. This may be due to the thickness of the yogurt you have used.