Photo of Courgette & harissa mini muffins by WW

Courgette & harissa mini muffins

Points® value
Total Time
40 min
15 min
25 min
These savoury muffins make a delicious change from sweet ones. Try them with your afternoon cuppa, or make a batch for weekend picnic.


Plain White Flour

100 g

Baking powder

1 teaspoon(s), level

Parmesan Cheese

25 g

Low Fat Spread

75 g

Egg, whole, raw

1 medium, raw

0% fat natural Greek yogurt

75 g


1 medium

Sainsbury's Harissa Paste

1 teaspoon(s)

Dill, Fresh

1 teaspoon(s)

Calorie controlled cooking spray

4 spray(s)


  1. Preheat the oven to 200°C, fan 180°C fan, gas mark 6. Mix the plain flour, baking powder and grated Parmesan together in a large mixing bowl
  2. Melt the low-fat spread in a pan over a gentle heat, then leave to cool slightly. Whisk together the yogurt and egg in a jug, then add the melted spread. Add the courgette, harissa and dill, then season and mix well to combine.
  3. Add the wet ingredients to the dry ingredients in the mixing bowl and stir to combine. Mist a 12-hole mini muffin tin with calorie controlled spray and then divide the mixture between the holes. Bake in the oven for 15-20 minutes, or until a skewer inserted comes out clean.
  4. Leave to cool in the tin for 10 minutes, then cool on a wire rack. Serve warm or cold.