Savoury muffins are a bit of a thing in our house. They go into lunchboxes, are packed when we go out and are fast becoming the favourite for cheeky afternoon snacks. The haloumi, zucchini and mint muffins are no exception. You’ll see that these are actual muffin size, which is unusual for me, but I wanted to make an easy recess for Miss 5 so she only needs one container.
Muffins like these are so easy to make because you don’t need a mixer or anything fancy to do them! The other great thing about them is they generally are quite sturdy, so they survive a bit of banging around in a lunchbox.
I thought this one might not be kidfriendly- I thought they wouldn’t like the taste. But I was wrong and they are a winner. I think it’s the saltiness in combo with the sweetness of the mint, they just work really well.
If you want to freeze these, they defrost really well in a container in the fridge. You just need to make sure that they are completely cooled before popping in the freezer. These are also really yummy with a slathering of butter…
- 1 zucchini, grated
- 150 gms haloumi, grated
- 2 tbsp mint, chopped
- 1 cup plain flour
- 1 cup wholemeal flour
- 1/4 tsp salt
- 2 tsps baking powder
- 1 egg
- 1 cup of low fat milk
- 2 tbsps butter, melted
- Preheat the oven to 180 degrees
- In a mixing jug combine the egg, butter and milk-whisk until well combined.
- Add the wet ingredients to all the dry ingredients and mix until combined.
- As with most muffins these are best undermixed rather than over.
- If you are using a silicone muffin pan or greasing one, add directly to the tray, otherwise use patty liners.
- Spread mix evenly, then tap sharply on the bench. Allow to settle for 2 mins.
- Bake at 180 degrees for 15-20 minutes or until golden.
- Rest in the pan for 5 minutes then put on a wire rack to cool.
- Eat cold, warm or freeze!
- Makes 12.