I’ve been incredibly busy lately. These savory muffins saved two mornings. I mixed the batter at 6:30 yesterday morning and put them in the oven. They were ready by the time I showered and got dressed.

I absolutely do not accept the excuse of someone who says they don’t have time. For 10 years, I carried all my meals with me every day, both domestically and internationally, to the office every day. That’s why I can find solutions to everyone’s excuses. If you want it, nothing can stop you. The most important question: Do you want to do this? This post is turning into an informational piece. I’ll make that a separate topic. Now, let’s get to the recipe. It turned out great.
It’s a slightly different, baked version of the usual poppy seed pancake.

3 eggs
1 tablespoon coconut flour – I use this a lot on purpose because it’s low in carbohydrates. It also absorbs a lot of liquid; 1 tablespoon is almost like 1/2 cup of regular flour. If you want to use other flour, the consistency is shown in the picture. You can adjust it accordingly.
2 tablespoons poppy seed paste (if not available, tahini or finely chopped walnuts, but pay attention to the consistency.)
Grated halloumi cheese, about 2 fingers wide. I added it to prevent spoilage. It was the last halloumi I brought from Cyprus. There’s a quarantine again, no coming and going again, but those who like it will find a way. 2 tablespoons olive oil

A pinch of baking soda, 2 teaspoons of vinegar, or 1/2 teaspoon of baking powder instead of both.

Mix everything together. Pour into muffin tins. Bake at 160 degrees Celsius for 20-25 minutes. They turned out wonderfully fluffy inside. You can see it in the photos. Both delicious and super filling.

Enjoy!

With love,