Cypriot Halloumi and Cougette Muffins Recipe

Halloumi Cheese and Courgette Muffins Recipe

These hallumi and courgette muffins are good for my center son’s packed lunches. I made them in an enormous batch as they’re very best to freeze too, lasting as much as 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 want to seek out a substitute for the egg and dairy so we are able to eat them, I’m pondering including extra veggies is the reply and discovering an egg substitute (disgrace I can’t use banana right here which is my go-to in terms of vegan candy treats). My children like chilli however please omit if yours don’t.

Let me know for those who make them!

Components:

(Serves 12 small muffins)

• • 320g courgettes
  • 6 massive, free vary, natural eggs
  • 155g wholemeal self-raising flour
  • 190g halloumi cheese (we like Sainsbury’s Cypriot halloumi)
  • 6 spring onions
  • 1 recent pink chilli
  • freshly, floor, black pepper to style

Methodology:
Preheat the oven to 180 levels. Grease 12 muffin cups with butter or unfold. Chop and grate the courgettes, and slice the spring onions and chilli thinly. Set the onions to at least one facet. Squeeze out the water content material of the courgettes right into a towel. Grate the hallumi and blend with the courgette, onions and chilli. Break the eggs and pour into the combination. Sift the flour into the blending bowl and stir, combining the substances. Grate the pepper. Pour the combination into the muffin instances and add some diced halloumi and sliced chilli on prime for adornment, and bake for 10-Quarter-hour testing they’re cooked within the centre with a fork. Go away to chill. Eat heat or freeze.