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    home » Recipes » Lunchbox Recipes

    Haloumi, Zucchini and Mint Muffins

    Published: Dec 4, 2014. Modified: Oct 21, 2020By:Kylie·This post may contain affiliate links·

    Jump to Recipe

    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.

    Haloumi, Zucchini and Mint Muffins

    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.

    Haloumi, Zucchini and Mint Muffins

    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.

    Haloumi, Zucchini and Mint Muffins

    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...

    Muffins are surely a hit to kids, so I created these other muffin recipes that you can try on your own:

    • Fetta, salami and capsicum savoury muffins
    • Carrot and spice muffins
    • Strawberry choc chip mascarpone muffins

    Haloumi, Zucchini and Mint Muffins

    Haloumi, Zucchini and Mint Muffins

    Haloumi, Zucchini and Mint muffins
    5 from 1 vote
    Print Pin Rate
    Course: lunchbox
    Cuisine: Modern Australian
    Prep Time: 5 minutes minutes
    Cook Time: 20 minutes minutes
    Total Time: 25 minutes minutes
    Servings: 12 muffins
    Calories: 153kcal
    Author: Kylie
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    Ingredients

    • 1 zucchini grated
    • 150 gms haloumi grated
    • 2 tablespoon mint chopped
    • 1 cup plain flour
    • 1 cup wholemeal flour
    • ¼ teaspoon salt
    • 2 tsps baking powder
    • 1 egg
    • 1 cup of low fat milk
    • 2 tbsps butter melted

    Instructions

    • 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.

    Nutritional Information

    Serving: 1muffin | Calories: 153kcal | Carbohydrates: 19g | Protein: 7g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Cholesterol: 31mg | Sodium: 240mg | Fiber: 2g | Sugar: 3g
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      Recipe Rating




    1. Dani says

      April 01, 2020 at 2:15 pm

      Hi what can you replace the whole meal flour with? As I don’t fave any? Will semolina flour work?

      Reply
      • Kylie says

        April 15, 2020 at 8:54 am

        You can just use plain flour.

        Reply
    2. Wnd says

      August 09, 2017 at 10:09 pm

      So easy to make and so delicious. Thank you!

      Reply
      • Kylie says

        August 10, 2017 at 7:06 am

        You're welcome! Enjoy!

        Reply

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