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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