What could be more beautiful than warm muffins in a napkin on the morning breakfast table? And they are so quick and easy to make, mainly since the ingredients are only lightly mixed, not beaten smooth.
Greek muffins for this morning inspiration is my fridge because I found a pack of halloumi cheese in it. I sometimes love to hide these delicacy’s which I bring back from my travels., so they treat them like I won the lottery when I find them, just like this morning.
I love to make muffins. You can find variety in many different ways. If you like salted muffins or sweetened, you can choose.
This is an easy muffin recipe that can be used as a base recipe for a variety of muffin flavors. The simple batter can flavor with extracts or spices, and all kinds of mix-ins can add.
For 12 small muffins you need:
One dc mineral water
200 gr halloumi cheese, grated on large
A tiny salt, and you can deal because of the halloumi salty by itself
A full tablespoon of ground dried mint
Four tablespoons oat flour
Four tablespoons buckwheat flour
A full teaspoon of baking powder
All good mix it, pour out in molds, and in the heated oven at 200 degrees for about 20 minutes bake it until brown.
We are furthermore is modified from creamed spinach and arugula salad (add a few dried tomatoes and garlic in there).
Perfect for on-the-go breakfasts, and this base recipe can be made an endless number of ways!
So delicious my kids love it
A muffin is in the category in the baking world called “quick bread.” Quick bread gets their name because they are bread-like products that are chemically leavened (with baking powder or baking soda) instead of leavened with yeast. This means that they can be made very quickly and easily. Other quick bread include biscuits, scones, quick loaves, pancakes, and waffles.