Courgette and chilli mini muffins

Ingredients

• 1 medium courgette, grated
• 1/2 green chilli, finely chopped
• 2 eggs
• 125g fat free cottage cheese
• 30g cheddar
• 12 slices wafer thin ham
• salt and pepper

Method

1. Fry the courgette and chilli gently in frylight on a medium heat for about 4-5 minutes, stirring regularly
2. Use a blender (hand blender fine) to mix together the cottage cheese, egg, and cheddar. Season well.
3. Spray a 12 hole bun tray with frylight, and line each bun hole with a slice of ham, pushing gently to the bottom to make a little cup
4. Split the courgette mixture between the 12, placing at the bottom of each hole, in the ham.
5. Carefully spoon in the egg and cheese mixture splitting between each one. Do not overfill- try to prevent it spilling over the edge of the ham.
6. Bake at 180c for 15-20 minutes until golden brown.