Servings: Approximately 24 muffins, you can freeze the extras

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I absolutely love these muffins. I always make plenty extra and freeze them for later. I slice them in half and toast them and then put some labne on each side and have them with some veggies. The fresh thyme tastes so good and the halloumi cheese adds a nice salty taste. You HAVE to try these! 

 

Ingredients for the thyme mix:​

• 4 bunches of fresh flat leaf thyme

• 2 onions finely minced

• 3 tbsp summac

• Lemon juice to taste

• 2 tbsp olive oil

• Salt to taste

 

Ingredients for the dough:

• 4 cups whole wheat flour

• 2 tbsp yeast

• 1 tsp sugar

• 1 cup warm water

• 2 tsp salt

• 2 tbsp nigella seeds

• 2 tbsp of powdered milk

• 1/2 cup olive oil

• 2 tsp baking powder

• 1 cup halloumi cheese cut into small cubes

• 1/2 cup sesame seeds for the top of the muffins (optional)

 

Directions for the thyme mix:

1. Clean the thyme leaves and wash them thoroughly and put them out to dry.

2. Fry the onions with the oil until they wilt.

3. Add the thyme and mix well until the leaves wilt.

4. Add the salt, summac, lemon juice and mix well and adjust the taste to your liking.

5. Let the thyme mix cool before adding it to the dough.

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Directions for the dough:

1. In a small bowl, mix the yeast with the sugar and 1 cup of warm water and put it aside.

2. Mix the flour with all the dry ingredients.

3. Add the oil.

4. Add the yeast mix.

5. Add the cheese and mix well.

6. Add the cool thyme mix and blend well with your hands.

7. Cover the dough with a towel and place it in a warm dark place to grow for half an hour.

8. Take small pieces of the dough and roll them into balls.

9. Grease a muffin tin with a bit of olive oil (you will probably need 2 trays) and fill them with the dough balls.

10. Sprinkle the top with a little bit of sesame seeds.

11. Bake in the oven at 180 degrees until golden brown on medium heat to make sure the dough inside is thoroughly cooked.