Pancetta, courgette & feta muffins
3
Points®
Total time: 35 min • Prep: 15 min • Cook: 20 min • Serves: 12 • Difficulty: Easy
Ingredients
Courgette
350 g, grated
Parmesan Cheese
50 g, grated
White Self Raising Flour
75 g
Parsley, fresh
1 tablespoon(s), 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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