Photo of Pancetta, courgette & feta muffins by WW

Pancetta, courgette & feta muffins

3 - 4
PersonalPoints™ per serving
Total Time
35 min
15 min
20 min



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)


12 slice(s)


  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.