Packed with nutritious goodness and wonderfully substantial, these savoury muffins boast a delightful salty tang from the haloumi. Enjoy them topped with a dab of pesto. Happy baking!

Gluten Free

Serves 12

Ingredients

Dry

300g / 2 cups Anything But Ordinary Plain Flour

2 tablespoons cornflour

2 teaspoons psyllium husk powder

2 teaspoons baking powder

1 teaspoon bicarb soda

½ teaspoon salt

⅛ teaspoon pepper

1 teaspoon garlic powder

90g / ⅔ cup sunflower seeds

160g / 1 red onion, finely diced

240g / 2 cups paprika haloumi

110g / 1 cup grated carrot

120g / 1 cup grated zucchini

200g / 1 cup roast red capsicum

50g / 1 cup parsley, roughly chopped

Wet

125g / ½ cup natural yoghurt

125g / ½ cup milk

80ml / ⅓ cup olive oil

4 eggs

Topping

120g / 1 cup haloumi, crumbled

60g / ¼ cup GF pesto

Method

Preheat oven to 180 degrees Celsius. Spray a 12 hole muffin tray with olive oil and place a circle of baking paper in the base of each hole.

Prepare all the vegetables and topping - Fry the onion in a little oil til cooked. Slice the haloumi (not the topping) into 1cm strips, fry 2 minutes each side then cut into cubes. Crumble the haloumi for the topping and set aside. Cut the roast capsicum into 1.5cm squares.

Sieve the Anything But Ordinary Plain Flour, cornflour, psyllium husk powder, baking powder, bicarb soda, salt, pepper and garlic powder. Add the sunflower seeds. Whisk together then add the carrot and zucchini and stir to distribute the veg. Add the onion, haloumi, roast capsicum and parsley and stir through.

In a separate bowl put the yoghurt, milk, oil and eggs. Whisk for a couple of minutes, then pour into the flour and veg mix. Stir carefully to coat everything and incorporate all the flour, without breaking up the capsicum.

Scoop a half cup of mix into each muffin hole. They will be full to the brim if not higher. Place one teaspoon of pesto on top of each muffin and sprinkle with crumbled haloumi.

Bake for 25 minutes, turning half way, until golden and skewer inserted comes out clean. Eat them hot from the oven or let cool on a rack (out of the tin) then store in an airtight container in the fridge for up to a week.

Freeze separately for a quick snack/meal anytime. To reheat, they are best cut down the middle from top to bottom, fried in a pan or grilled in a sandwich press, then spread with some butter.

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