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Photo of Pancetta, courgette & feta muffins by WW

Pancetta, courgette & feta muffins

3 - 4
PersonalPoints™ per serving
Total Time
35 min
Prep
15 min
Cook
20 min
Serves
12
Difficulty
Moderate

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

  1. 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.
  2. Make a well in the centre, then add the eggs and yogurt and stir to combine.. Fold through the feta.
  3. 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.
  4. 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.

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