Pancetta, zucchini and feta muffins
5
Points®
Total time: 35 min • Prep: 15 min • Cook: 20 min • Serves: 12 • Difficulty: Easy
Bake these tasty savoury muffins on a Sunday afternoon, then pop them into a container in the fridge, ready to grab for breakfast on the run, or as a snack box filler. They’re equally good eaten warm or cold.
Ingredients
Zucchini
350 g, coarsely grated
Grated parmesan cheese
⅔ cup(s), (55g)
Wholemeal self-raising flour
½ cup(s), (80 g)
Fresh flat-leaf parsley
¼ cup(s), coarsely chopped, plus extra to serve
Egg(s)
3 medium, lightly beaten
99% fat-free, plain or natural yoghurt, unsweetened
100 g
Reduced fat feta cheese
150 g, crumbled
Pancetta
12 slice(s), (240g)
Oil spray
1 x 3 second spray(s)
Instructions
1
Preheat oven to 200°C. Using your hands, firmly squeeze grated zucchini to remove excess moisture. Transfer zucchini to a large bowl. Add parmesan, flour and parsley. Season with salt and pepper and stir until well combined. Stir in eggs and yoghurt until just combined. Fold through feta.
2
Lightly spray a 12-hole ⅓ cup (80ml) capacity non-stick muffin tray with oil. Line each hole with 1 slice of pancetta, then fill evenly with zucchini mixture. Bake for 20 minutes or until golden and set. Stand muffins in tray for 5 minutes, then remove and serve scattered with extra parsley.
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