Cypriot Halloumi Cheese and Courgette Muffins Recipe

Halloumi Cheese and Courgette Muffins Recipe

These hallumi and courgette muffins are perfect for my middle son’s packed lunches. I made them in a big batch as they’re ideal to freeze too, lasting up to 3 months. My husband likes them for his breakfast on the go.

My daughter is egg and dairy-free and I’m plant-based so I need to find an alternative to the egg and dairy so we can eat them, I’m thinking adding more veggies is the answer and finding an egg replacement (shame I can’t use banana here which is my go-to when it comes to vegan sweet treats). My kids like chilli but please omit if yours don’t.

Let me know if you make them!

Ingredients:

(Serves 12 small muffins)

• • 320g courgettes
  • 6 large, free range, organic eggs
  • 155g wholemeal self-raising flour
  • 190g halloumi cheese (we like Sainsbury’s Cypriot halloumi)
  • 6 spring onions
  • 1 fresh red chilli
  • freshly, ground, black pepper to taste

Method:
Preheat the oven to 180 degrees. Grease 12 muffin cups with butter or spread. Chop and grate the courgettes, and slice the spring onions and chilli thinly. Set the onions to one side. Squeeze out the water content of the courgettes into a towel. Grate the hallumi and mix with the courgette, onions and chilli. Break the eggs and pour into the mixture. Sift the flour into the mixing bowl and stir, combining the ingredients. Grate the pepper. Pour the mixture into the muffin cases and add some diced halloumi and sliced chilli on top for decoration, and bake for 10-15 minutes testing they are cooked in the centre with a fork. Leave to cool. Eat warm or freeze.