Fluffy savory muffins packed with spinach, scallions, and golden halloumi for a satisfying vegetarian breakfast with hummus.
By mansi
Servings
8
2 cup all-purpose flour
2 tsp baking powder
0.5 tsp baking soda
0.25 tsp salt
0.5 tsp black pepper
2 piece eggs
1 cup milk
0.33 cup olive oil
3 cup baby spinach
4 piece scallions
7 oz halloumi
1 cup plain hummus
Calories
407 kcal
Protein
14g
Carbs
37g
Fat
22g
Fiber
3g
Sugar
1g
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Prep
1. Heat the oven to 190C and lightly oil or line a 12-cup muffin tin.
0.3 cup olive oil
2. Roughly chop the baby spinach, thinly slice the scallions, and cut the halloumi into small cubes.
3 cup baby spinach,
4 piece scallions,
7 oz halloumi
Batter
3. Whisk the all-purpose flour, baking powder, baking soda, salt, and black pepper in a large bowl.
2 cup all-purpose flour,
2 tsp baking powder,
0.5 tsp baking soda,
0.2 tsp salt,
0.5 tsp black pepper
4. In a second bowl, whisk the eggs, milk, and most of the olive oil until smooth.
2 piece eggs,
1 cup milk,
0.2 cup olive oil
5. Fold the wet mixture into the dry mixture just until combined, then stir in the baby spinach, scallions, and most of the halloumi. Do not overmix.
3 cup baby spinach,
4 piece scallions,
5.2 oz halloumi
Bake
6. Divide the batter among the muffin cups, scatter the remaining halloumi on top, and drizzle with the remaining olive oil.
0.1 cup olive oil,
1.8 oz halloumi
7. Bake until the muffins are puffed, lightly golden, and cooked through, 20 to 25 minutes. Cool in the tin for 5 minutes, then transfer to a rack.
Serve
8. Serve the muffins warm or at room temperature with plain hummus alongside.
1 cup plain hummus
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