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Photo of Zucchini and harissa mini muffins by WW

Zucchini and harissa mini muffins

2 - 3
PersonalPoints™ per serving
Total Time
30 min
15 min
15 min


99% fat-free plain yoghurt

75 g


1 medium

Reduced fat oil spread

75 g, melted, cooled


1 medium, grated

Harissa paste

1 tsp

Fresh dill

2 tbs, chopped

Plain flour

cup(s), (100g)

Baking powder

1 tsp

Grated parmesan cheese

cup(s), (25g)

Oil spray

2 x 3 second spray(s)


  1. Preheat oven to 200°C. Combine flour, baking powder and parmesan in a large bowl.
  2. Melt spread in a small saucepan over low heat. Cool.Whisk yoghurt and egg in a jug, then add melted spread. Add zucchini, harissa and dill and season with salt and pepper. Stir until well combined.
  3. Add yoghurt mixture to flour mixture and stir to combine. Lightly spray a 12-hole (1½ tbs/30ml capacity) mini muffin tin with oil. Divide mixture among prepared tin holes. Bake for 15-20 minutes or until a skewer inserted into the centres comes out clean.
  4. Set muffins aside in tin for 10 minutes before transferring to a wire rack to cool. Serve warm or cold.


TIP: Harissa is a fiery chilli paste. Different brands vary in heat, so add to suit your taste. If unavailable, use ¼ teaspoon dried chilli flakes. Zucchini go well with lots of different herbs. Try basil, oregano or coriander instead of dill. VARIATION: Add 2 tsp finely grated lemon rind with zucchini in Step 2 or swap zucchini with carrot.