Dinner with Rukmini
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Chilli-Spiked Halloumi and Courgette Muffins
Introduction
These muffins are inspired by my all-time favourite savoury muffin from Laura Goodman’s cookbook Carbs – here I’ve adapted them into my muffin ‘formula’ with chilli for a bit of a kick. They’d go really well alongside soup for lunch, or, as with all the savoury muffins, made into a mini-version for canapés.
Ingredients
| courgettes, grated | |
| sea salt flakes | |
| self-raising flour | |
| baking powder | |
| halloumi, grated | |
| chipotle chilli flakes | |
| olive oil | |
| natural yogurt | |
| medium free-range egg, lightly beaten | |
| spring onions, finely sliced | |
| For the topping: | |
| halloumi, cut into little cubes | |
| red chilli, finely sliced |
Preview
This recipe is a preview
Buy The Sweet Roasting Tin for the full recipe, and more great recipes from Rukmini Iyer
From the book
The Sweet Roasting Tin
75 laid-back bakes from the author of The Roasting Tin series
From traybakes to tarts, cupcakes to cookies
With recipes for every season, occasion and skill level
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