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.
Makes: 12 / Prep: 15 minutes / Cook: 20 minutes
Ingredients
- 75g 99 per cent fat-free plain yoghurt
- 1 egg
- 75g reduced-fat oil spread, melted, cooled
- 1 zucchini, grated
- 1 teaspoon harissa paste
- 2 tablespoons chopped fresh dill
- 2/3 cup (100g) plain flour
- 1 teaspoon baking powder
- 1/3 cup (25g) grated parmesan cheese
Method
Preheat oven to 200°C. Lightly spray a 12-hole, 30ml capacity non-stick mini muffin tray with oil.
Whisk yoghurt, egg and oil spread in a bowl. Add zucchini, harissa and dill. Season with salt and pepper. Stir until well combined.
Combine flour, baking powder and parmesan in a large bowl. Add zucchini mixture and stir until well combined.
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.
To refrigerate: store muffins in a reusable container for up to five days. Serve cold or microwave until warm.
To freeze: store muffins as above, for up to two months. Thaw at room temperature to serve cold, or microwave from frozen until warm.
Cook’s tip: you can replace zucchini with grated carrot, if you prefer.
This recipe is from 101 Favourite Weight-Loss Recipes by WeightWatchers, published by Macmillan Australia, RRP $39.99. It is published with permission. Photography by WeightWatchers International.
Are you a fan of savoury muffins? Let us know in the comments section below.
Also read: Spiced Roasted Zucchini with Lime and Avocado
