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Haloumi, corn and zucchini mighty muffins
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Prep Time:
15 minutes
Cook Time:
30 minutes
Total Time:
45 minutes
Delicious veggie and Haloumi muffins, perfect for lunchboxes.
Ingredients:
  • 193.13 gm milk
  • 113.75 gm extra virgin olive oil
  • 180g packet Haloumi Cyprus Style, coarsely grated
  • 2 x 125g cans corn kernels, drained
  • 1 zucchini, coarsely grated
  • 2 green onions, thinly sliced
  • 300.00 gm self-raising flour
  • 3.75 gm smoked paprika, plus extra to sprinkle
Instructions:
  • Preheat the oven to 200C/180C fan-forced, then grease a 6-hole, 3/4-cup-capacity Texas muffin pan and line the bases with baking paper.
  • Combine milk, oil, and eggs in a jug, whisking until fully mixed.
  • In a large bowl, mix together haloumi, corn, zucchini, and onion. Set aside half a cup of the mixture. Add flour, paprika, salt, and pepper to the bowl. Create a well in the mixture, then pour in the milk mixture. Using a large metal spoon, gently combine the ingredients. Spoon the mixture into the prepared holes. Top with the reserved haloumi mixture and a sprinkle of extra paprika.
  • Bake for 30 minutes or until a skewer comes out clean when inserted into the center of the muffin. Allow muffins to rest in the pan for 3 minutes, then transfer to a wire rack to cool. Serve and enjoy!

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