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Haloumi, Zucchini and Mint Muffins
Haloumi, Zucchini and Mint muffins
5
from 1 vote
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Course:
lunchbox
Cuisine:
Modern Australian
Prep Time:
5
minutes
minutes
Cook Time:
20
minutes
minutes
Total Time:
25
minutes
minutes
Servings:
12
muffins
Calories:
153
kcal
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:
1
muffin
|
Calories:
153
kcal
|
Carbohydrates:
19
g
|
Protein:
7
g
|
Fat:
6
g
|
Saturated Fat:
3
g
|
Polyunsaturated Fat:
2
g
|
Cholesterol:
31
mg
|
Sodium:
240
mg
|
Fiber:
2
g
|
Sugar:
3
g
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