Courgette and chilli mini muffins
A delicious and syn-free snack, perfect for picnics and lunchboxes
10 mins
20 mins
78 kcal
10 mins
20 mins
78 kcal
MAKES
12
DIFFICULTY
EASY
MAKES
12
Difficulty
EASY
I whipped these up in about ten minutes on a day where I was heading off to the beach but really just wanted a nice syn-free (using your healthy extra a choice) lunch. They’re super easy to make, very tasty and also satisfying.
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Courgette and chilli mini muffins
Servings: 12
A delicious snack, perfect for picnics and lunchboxes Syn-free
Print Recipe
Ingredients
- 1 medium courgette grated
- 1/2 green chilli finely chopped
- 2 eggs
- 125 g fat free cottage cheese
- 30 g cheddar
- 12 slices wafer thin ham
- salt and pepper
- Low calorie cooking spray
Instructions
- Fry the courgette and chilli gently in frylight on a medium heat for about 4-5 minutes, stirring regularly
- Use a blender (hand blender fine) to mix together the cottage cheese, egg, and cheddar. Season well.
- Spray a 12 hole bun tray with low calorie cooking spray, and line each bun hole with a slice of ham, pushing gently to the bottom to make a little cup
- Split the courgette mixture between the 12, placing at the bottom of each hole, in the ham.
- 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.
- Bake at 180c for 15-20 minutes until golden brown.
Notes
I used the Asda wafer thin ham for this batch, and it came in a circle shape which was perfect for making these!
Tried this recipe?Mention @theslimmingfoodie or tag #theslimmingfoodie!
