Preparation Preheat the oven to 400°F/200°C and line a muffin pan with 12 paper liners. Place the halloumi, both flours, the baking powder, nigella seeds, and mint in a large mixing bowl and add 1/4 teaspoon each of salt and white pepper. In a separate bowl, whisk together the eggs, oil, and yogurt, then stir them into the flour mixture until just combined. Do not overmix, or the muffins will be dense. Spoon the batter into the muffin liners and bake for about 20 minutes, until the tops are golden and a toothpick inserted into the center of a muffin emerges clean. Reprinted from Ripe Figs: Recipes and Stories from Turkey, Greece, and Cyprus. Copyright © 2021 by Yasmin Khan. Published by W.W. Norton & Company. All rights reserved.Buy the full book from Amazon or Bookshop.