Photo of Pancetta, zucchini and feta muffins by WW

Pancetta, zucchini and feta muffins

5
5
5
SmartPoints® value per serving
Total Time
35 min
Prep
15 min
Cook
20 min
Serves
12
Difficulty
Easy

Ingredients

Zucchini

350 g, coarsely grated

Grated parmesan cheese

cup(s), (50g)

Wholemeal self-raising flour

½ cup(s), (75 g)

Fresh flat-leaf parsley

¼ cup(s), coarsely chopped, plus extra to serve

Egg(s)

3 medium, lightly beaten

99% fat-free plain yoghurt

100 g

Reduced fat feta cheese

150 g, crumbled

Pancetta

12 slice(s)

Oil spray

2 x 3 second spray(s)

Instructions

  1. Preheat oven to 200°C. Using your hands, firmly squeeze zucchini with clean, dry hands to remove excess moisture. Place zucchini, parmesan, flour and parsley in a large bowl. Season with salt and pepper and stir until well combined. Add eggs and yoghurt and stir until just combined. Fold through feta.
  2. Lightly spray a 12-hole ⅓-cup (80ml) capacity non-stick muffin tin with oil and line each hole with 1 slice of pancetta, then fill with batter. Bake for 20 minutes or until golden. Cool slightly, then serve scattered with extra parsley.

Notes

The muffins will keep in an airtight container for 2-3 days.