Name: Pancetta, courgette & feta muffins
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 12 servings
Ingredients: 350 g Courgette grated; 50 g Parmesan Cheese grated; 75 g White Self Raising Flour; 1 tablespoons Parsley, fresh chopped, plus extra to serve; 3 medium, raw Egg, whole, raw lightly beaten; 100 g 0% fat natural Greek yogurt; 150 g Light Feta Cheese crumbled; 4 spray(s) Calorie controlled cooking spray; 12 slice(s) Pancetta

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Ingredients

Courgette

350 g, grated

Parmesan Cheese

50 g, grated

White Self Raising Flour

75 g

Parsley, fresh

1 tablespoons, chopped, plus extra to serve

Egg, whole, raw

3 medium, raw, lightly beaten

0% fat natural Greek yogurt

100 g

Light Feta Cheese

150 g, crumbled

Calorie controlled cooking spray

4 spray(s)

Pancetta

12 slice(s)

Instructions

Preheat the oven to 200°C, fan 180°C, gas mark 6. Put the courgettes in a large bowl with the Parmesan, self-raising flour and the parsley. Season well, then stir to combine.
Make a well in the centre, then add the eggs and yogurt and stir to combine.. Fold through the feta.
Mist a 12-hole nonstick muffin tin with calorie controlled cooking spray and line each hole with 1 slice pancetta, then fill with the courgette and egg mixture.
Bake for 20 minutes or until golden. Cool slightly, then serve with extra fresh flat-leaf parsley leaves scattered over the top. The muffins will keep in an airtight container for 2-3 days.

Pancetta, courgette & feta muffins

Ingredients

Instructions

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