This is my go-to savory muffin recipe. It’s inspired by the muffins in Yasmin Khan’s cookbook Ripe Figs. Halloumi Mint Muffins are perfect for spring and summer potlucks, picnics, brunch, or alongside soup or salad. Halloumi + mint is a classic flavor combination from Cyprus and the eastern Mediterranean. My variation is swapping fresh mint instead of dried mint. I have listed amounts by weight for better accuracy. If you don’t have a kitchen scale, there are many cheap options around $15.
Halloumi Mint Muffins are perfect for spring and summer potlucks, picnics, brunch, or alongside soup or salad.
Ingredients
- 150 g halloumi cheese, grated
- 175 g all-purpose flour
- 50 g whole wheat flour
- 2 teaspoons baking powder
- 1/2 cup fresh mint
- 2 eggs
- 100 ml olive oil
- 180 g Lebanese Labneh or Greek yogurt (or vegan yogurt)
- 1/4 teaspoon salt
- 1/4 teaspoon white pepper or freshly ground black pepper
Instructions
- Preheat the oven to 400F. Line a muffin pan with 12 paper liners.
- Place the grated halloumi, both flours, baking powder, salt, and pepper in a large mixing bowl.
- In a separate bowl, whisk together the eggs, olive oil, and yogurt. Stir in the chopped mint. Then stir this into the dry mix until just combined. Do not overmix, or the muffins will be dense.
- Spoon the batter into the muffin liners and bake for about 20 minutes, until the tops are golden and a toothpick inserted into the center of a muffin emerges clean.
