(makes 12 muffins)



250g flour
2 tbs sugar (or honey)
2 tsp baking powder
100ml olive oil
125ml plain low fat yoghurt
180ml low fat milk
1 chilli, de-seeded and chopped (optional)
zest of 1 lemon
100g halloumi, grated or cut into cubes (or feta)
300g baby spinach leaves
½ bunch mint and dill, finely chopped



Preheat the oven to 180°C. Grease or spray a muffin pan. Place the spinach in a colander and pour over 1 kettle of boiling water. Allow the spinach to cool slightly, then squeeze out the excess juices. In a large bowl, sieve the flour, sugar and baking powder (if using honey add this to the wet mixture). Season well with salt and pepper. In a separate bowl, mix together the olive oil, yoghurt, milk, chilli, lemon zest. Stir the halloumi into the dry mixture, and the spinach into the wet mixture. Add the wet mixture to the dry, and stir in the herbs. Spoon the mixture into cases, and place in the oven. Bake for 20–25 minutes until puffed up and golden brown. *Yuppiechef*



These muffins are best served warm, to get the full experience of melted halloumi. They are delicious with generous lashings of butter or served with tzatziki, hummus or taramasalata.

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