Courgette & harissa mini muffins
2
Points®
Total time: 40 min • Prep: 15 min • Cook: 25 min • Serves: 12 • Difficulty: Easy
These savoury muffins make a delicious change from sweet ones. Try them with your afternoon cuppa, or make a batch for weekend picnic.
Ingredients
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
Courgette
1 medium
Sainsbury's Harissa Paste
1 teaspoon(s)
Dill, Fresh
1 teaspoon(s)
Calorie controlled cooking spray
4 spray(s)
Instructions
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.
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