Haloumi, corn and zucchini mighty muffins

 


Haloumi, corn and zucchini mighty muffins

Ingredients (9)

3/4 cup milk

1/2 cup extra virgin olive oil

2 eggs

180g packet Lemnos Haloumi Cyprus Style, coarsely grated

2 x 125g cans corn kernels, drained

1 zucchini, coarsely grated

2 green onions, thinly sliced

2 cups self-raising flour

1 1/2 tsp smoked paprika, plus extra to sprinkle

AllergensRecipe may contain gluten, wheat, egg, milk and lactose.

Method

Show ingredient quantity

Step 1

Preheat oven to 200C/180C fan-forced. Grease a 6-hole, 3/4-cup-capacity Texas muffin pan. Line bases with baking paper.

Step 2

Whisk milk, oil and eggs in a jug until combined.

Step 3

Combine haloumi, corn, zucchini and onion in a large bowl. Set aside 1/2 cup mixture. Add flour and paprika to bowl. Season with salt and pepper. Stir to combine. Make a well. Add milk mixture. Using a large metal spoon, gently mix until just combined. Divide mixture evenly among prepared holes. Sprinkle with reserved haloumi mixture, then extra paprika.

Step 4

Bake for 30 minutes or until a skewer inserted into centre of muffin comes out clean. Stand in pan for 3 minutes. Transfer to a wire rack to cool. Serve.

 

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