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 Freestyle, 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
Method:
- Pre-heat the oven to 180C.
- Mix the Ready Brek, flour, Sukrin Gold, lemon zest and poppy seeds in a bowl.
- In a separate bowl, whisk the eggs before mixing in the olive oil, yogurt, vanilla extract and lemon juice.
- Pour this mixture into the flour and mix together.
- Divide the mixture between 6 muffin cases – I used silicone ones.
- Cook in the oven for 15 minutes.
- Serve and enjoy!
These can be kept in the fridge for up to 4 days and they freeze well too.
Oh lovely. I’ll be making these xx
Hi Abena, hope you enjoy them and hope you have a lovely day in this gorgeous sunny weather:-)Helen xxxx
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
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