Pancetta, courgette & feta muffins
350 g, grated
50 g, grated
White Self Raising Flour
1 tablespoons, chopped, plus extra to serve
Egg, whole, raw
3 medium, raw, lightly beaten
0% fat natural Greek yogurt
Light Feta Cheese
150 g, crumbled
Calorie controlled cooking spray
- 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.