Lemon and Poppy Seed Muffins

These muffins are so quick and easy to bake and make a great dessert served with 0% Yeo Valley creme fraiche and strawberries!  They are 1 point each on No Count and, if following WW Flex, they would be 3 points each.


Ingredients (makes 6):

  • 60g Ready Brek
  • 40g self-raising flour
  • 3 heaped tsp Sukrin Gold (or other 0sp sweetener)
  • 1 tbsp olive oil
  • 2 tsp vanilla extract
  • 100g low fat natural yogurt
  • 3 eggs
  • the zest of 2 lemons
  • the juice of 1 lemon
  • 15g poppy seeds


  1. Pre-heat the oven to 180C.
  2. Mix the Ready Brek, flour, Sukrin Gold, lemon zest and poppy seeds in a bowl.
  3. In a separate bowl, whisk the eggs before mixing in the olive oil, yogurt, vanilla extract and lemon juice.
  4. Pour this mixture into the flour and mix together.
  5. Divide the mixture between 6 muffin cases – I used silicone ones.
  6. Cook in the oven for 15 minutes.
  7. Serve and enjoy!

These can be kept in the fridge for up to 4 days and they freeze well too.

4 thoughts on “Lemon and Poppy Seed Muffins”

  1. Hi Helen, thank you so much for this lovely recipe. Just took a batch out of the oven and they are amazing, especially for 1 SP on No Count – what a bargain! Have a good weekend, Vicki xx

    1. Hi Vicki, and thank you so much for your comment. I’m really glad you enjoyed them! Hope you’re having a fab weekend, Helen xxxx

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