Preheat the oven to 180°C.

In a medium sized bowl add the bulgur and pour over 3 cups of boiling water with 1 teaspoon of salt. Let the bulgur absorb all the water and let it cool. Once cool, add the carrot, corn, halloumi, gruyere cheese, mint, vegetable powder and some pepper. Add the eggs and mix very well. Grease 12 muffin cups and spoon the mixture in the cups. Bake in the oven for 30 minutes.