Ingredients For the muffins:
2 cups of wholemeal self-raising flour
2 cups of grated halloumi cheese (our favourite cooking cheese!)
1 cup of frozen corn kernels
1/3 cups of diced sundried tomatoes
1 teaspoon of salt
1 teaspoon ground black pepper
2 large eggs
1/3 cups of olive oil
200g of Greek yogurt
50g of parmesan cheese for the top
Ingredients For the guacamole:
2 medium-sized, diced avocados
2 chopped spring onions
A handful of chopped coriander
2 teaspoons of salt
Method FOR THE MUFFINS
Preheat the oven TO 180ºC
In a large bowl mix flour, cheese, corn kernels and sundried tomatoes.
In a separate bowl mix until even eggs, oil, yogurt, salt and pepper.
Pour liquid mix over dry ingredients and mix until even.
Grease or line with paper cups a 12-muffin tray and pour mix in tray.
Sprinkle parmesan cheese on top of each muffin.
Cook in the oven for 15-50 minutes, until the top is golden.
Method FOR GUACAMOLE
While waiting for the muffins to cook, you can start on the guacamole.
In a bowl put avocados and squeeze the entire lime. Mash together until creamy.
Mix into avocados the spring onions, coriander and salt.