Courgette and chilli mini muffins

Courgette and chilli mini muffins

A delicious and syn-free snack, perfect for picnics and lunchboxes

time

10 mins

pan

20 mins

fire

78 kcal

time

10 mins

pan

20 mins

fire

78 kcal

Courgette and chilli mini muffins

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
10 mins
20 mins

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!