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Strawberry breakfast muffin

Wendy's strawberry breakfast muffin

5
Points®
Total Time
10 min
Prep
5 min
Cook
5 min
Serves
1
Difficulty
Easy
Recipe by WeightWatchers ambassador and coach Wendy (@cooksisternz). You can keep the base the same and experiment with different toppings—I’ve made kiwifruit, Anzac, and chocolate-coffee versions.

Ingredients

White self-raising flour

2 tbs

Baking powder

½ tsp

Vanilla bean extract, alcohol free

¼ tsp

Granulated stevia sweetener

2 tsp

Egg(s)

1 medium

Icing sugar

½ tsp

Low sugar jelly crystals

1 tsp, sugar free vareity

Maple syrup

1 tsp

99% fat-free, plain or natural yoghurt, unsweetened

2 tbs

Low-fat ricotta cheese

1 tbs, smooth variety

Fresh strawberries

2 tbs, to serve

Oil spray

1 x 3 second spray(s)

Instructions

  1. Combine flour, baking powder, vanilla extract and stevia in a small bowl. Add egg and whisk until well combined.
  2. Lightly spray a 200ml-capacity microwave-safe mug with oil. Spoon mixture into prepared mug. Microwave on High (100%) for 50 seconds or until puffed and set.
  3. Meanwhile, in a small bowl, combine icing sugar, jelly crystals, maple syrup, yoghurt and ricotta. Top cake with yoghurt mixture. Serve with strawberries.

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