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Photo of Zucchini and harissa mini muffins by WW

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.

Notes

COOK'S TIP: You can replace zucchini with grated carrot, if you prefer. TO REFRIGERATE: Store muffins in a reusable container for up to 5 days. Serve cold or microwave until warm. TO FREEZE: Store muffins as above, for up to 2 months. Thaw at room temperature to serve cold, or microwave from frozen until warm.

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