Zucchini and harissa mini muffins
2
Points®
Total time: 35 min • Prep: 15 min • Cook: 20 min • Serves: 12 • Difficulty: Easy
These bite-sized savoury treats are ideal for adding to a snack box, or for an afternoon pick-me-up. They will help keep you on track when those distracting hunger pangs appear and dinner is still hours away.
Ingredients
99% fat-free, plain or natural yoghurt, unsweetened
75 g
Egg(s)
1 medium
Reduced fat oil spread
75 g, melted, cooled
Zucchini
1 medium, grated
Harissa paste
1 tsp
Fresh dill
2 tbs, chopped
Plain flour
⅔ cup(s), (100g)
Baking powder
1 tsp
Grated parmesan cheese
⅓ cup(s), (25g)
Oil spray
1 x 3 second spray(s)
Instructions
1
Preheat oven to 200°C. Lightly spray a 12-hole 1½ tablespoon (30 ml) capacity non-stick mini muffin tray with oil.
2
Whisk yoghurt, egg and oil spread in a bowl. Add zucchini, harissa and dill. Season with salt and pepper. Stir until well combined.
3
Combine flour, baking powder and parmesan in a large bowl. Add zucchini mixture and stir until well combined.
4
Spoon mixture evenly into prepared muffin holes. Bake for 15–20 minutes, until a skewer inserted into the centre of muffins comes out clean. Stand muffins in tray for 10 minutes, then transfer to a wire rack. Serve warm or cooled.
People Also Like
Join the #1 doctor-recommended weight-loss programme*
*Based on a 2023 survey by Cerner Enviza of 500 doctors who recommend weight-loss programmes to patients.