Zucchini and harissa mini muffins
⅔ cup(s), (100g)
Grated parmesan cheese
⅓ cup(s), (25g)
Reduced fat oil spread
99% fat-free plain yoghurt
1 medium, grated
2 tbs, chopped
1 x 3 second spray(s)
- Preheat oven to 200°C. Combine flour, baking powder and parmesan in a large bowl.
- 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.
- 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.
- Set muffins aside in tin for 10 minutes before transferring to a wire rack to cool. Serve warm or cold.