The finished recipe. Courgette and Cottage Cheese Egg White MuffinsIngredients 1 to 6. 8 whites, about 264 g Egg white. 4 large, about 220 g Egg. 200 g Cottage cheese. 150 g Courgette (Coarsely grated, salted, left for ten minutes and squeezed hard. Skip this and the muffins are wet.). 20 g Parmesan. 30 g Spring onionIngredients 7 to 9. 12 sprays, for the tin Olive oil spray (Counted at a quarter of a gram per spray, which is what the nozzle on most bottles delivers. Four sprays is 9 kcal.). A pinch for the courgette Salt. To taste Black pepperStep 1. Grate the courgette, toss it with a pinch of salt in a sieve and leave for ten minutes while the oven heats to 180°C. Squeeze it in a clean tea towel until it stops dripping.Step 2. Whisk the whites and whole eggs together with pepper, then stir in the cottage cheese, parmesan, courgette and spring onion.Step 3. Divide between twelve oiled muffin holes and bake for twenty minutes until set and lightly golden.Step 4. Cool for five minutes in the tin. Three per serving.
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