Courgette & harissa mini muffins
Plain White Flour
1 teaspoons, level
Low Fat Spread
Egg, whole, raw
1 medium, raw
0% fat natural Greek yogurt
Sainsbury's Harissa Paste
Calorie controlled cooking spray
- 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
- 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.
- 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.
- Leave to cool in the tin for 10 minutes, then cool on a wire rack. Serve warm or cold.