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Photo of Wendy's strawberry breakfast muffin by WW

Wendy's strawberry breakfast muffin

5 - 8
PersonalPoints™ per serving
Total Time
10 min
5 min
5 min
Recipe by our WW Ambassador Wendy. Follow her on Instagram @cooksisternz. You can keep the base the same and experiment with different toppings—I’ve made kiwifruit, Anzac, and chocolate-coffee versions.


White self-raising flour

2 tbs

Baking powder

½ tsp

Vanilla bean extract, alcohol free

¼ tsp

Granulated stevia sweetener

2 tsp


1 medium

Icing sugar

½ tsp

Low sugar jelly crystals

1 tsp, sugar free vareity

Maple syrup

1 tsp

99% fat-free plain yoghurt

2 tbs

Low-fat ricotta cheese

1 tbs, smooth variety

Fresh strawberries

2 tbs, to serve

Oil spray

1 x 3 second spray(s)


  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.