Yumi’s Beetroot and Haloumi Muffins

 Endless Possibilities with Yumi’s Roasted Beetroot

Makes 24 small muffins



250g wholemeal plain flour
3 tsp baking powder
½ tsp sea salt
2 eggs
1 tub of Yumi’s Roasted Beetroot dip
2 tbsp Greek yoghurt
125g grated haloumi cheese
100g drained and rinsed tinned chickpeas
½ small red onion, finely chopped
1/3 cup roughly chopped parsley


  1. Preheat oven to 180ºC (160ºC).  Lightly grease two x 12 hole standard muffin tins (or you can bake ½ batch at a time if you only have one tin).
  2. Combine all ingredients in a large bowl and mix well.  Divide evenly between the muffin tin holes and bake for 20-25 mins or until cooked through.  Allow to cool before serving with chutney or tucked away into school lunchboxes.
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