Halloumi and mint are a classic Cypriot flavor combination and they meld so perfectly together. This recipe is inspired by my hosts at the Bougainvillea Guesthouse in North Nicosia, who greeted me with a plate of these when I checked in, tired and weary, after an international flight. They are fantasticpicnic food, delicious eaten alongside a soup or a stew, or make a very tasty addition to a brunch table. I think they taste best on the day that you make them, but they will keep for a few days in an airtight container, or they also freeze well. As muffins need to be worked as little as possible so that their texture stays light, keep the amount of stirring you do to a minimum.
Ingredients
Makes 12
Step 1
Preheat the oven to 400°F/200°C and line a muffin pan with 12 paper liners.
Step 2
Place the halloumi, both flours, the baking powder, nigella seeds, and mint in a large mixing bowl and add 1/4 teaspoon each of salt and white pepper.
Step 3
In a separate bowl, whisk together the eggs, oil, and yogurt, then stir them into the flour mixture until just combined. Do not overmix, or the muffins will be dense.
Step 4
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.
Leave a Review
Reviews (3)
Back to TopFlavors are delicious! And the crumb is tender. But a bit dry--might need something to make this more moist as a stand-alone muffin. Oh, and feel free to use cumin instead of nigella--easy substitute--and kasseri works in place of the halloumi, too.
Anonymous
seattle, wa
9/3/2021
They came out really nice, not too good on their own but as a bread substitute to pick up gravy they were awesome, nice and different, I served them along with the braised chicken in mushroom gravy and the flavours really complimented each other.
axelazzopardi97578
Malta
6/23/2021
I truly wished I did not have to rate this to review it because it seems unfair, given the fact that I made two changes. I had to make it gluten free for my husband and so I used gluten free baking flour for the total amount of flour. I did not have nigella seeds and so subbed celery seeds. Other than that, I measured every ingredient. I like this though next time I would use more mint and cook it for less time. At least the time element could be due to the fact that I used gf flour. I am not an experienced baker but was drawn to this because it’s unique. I can’t tell you how much I appreciate an interesting recipe. I’d make it again with a couple of tweaks.
Anonymous
MD
6/21/2021
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