Raspberry and Almond Weetabix Muffins

The basic mixture for these Weetabix muffins is so versatile. It can be paired with many different flavour combinations. They makes a great filling breakfast or a tasty treat with a cuppa. And if you use them as your Healthy Extra B choice the are very low in syns. I love lemon and blueberry and blueberry and vanilla as alternative flavours. Yummy.

Makes 4 Muffins as 1 serving

Cooking Time - 25-35 Minutes

Gas Mark 5 / 180-200

Syn Value on Extra Easy - 1/2 syn + 1 HEB

Ingredients

Basic Mixture

2 x Weetabix Crushed

2 x Eggs Beaten

3 Tbsp x Fat Free Natural Greek Yogurt ( I use Total 0% Greek Yogurt)

1.5 Tsp x Sweetener

Flavouring

1.5 Tsp x Almond Extract

50g Raspberries

1. Crush Weetabix in a sandwich bag then transfer to a mixing bowl.

2. Add the beaten eggs, yogurt, sweetener and almond extract and mix well.

3. Leave to stand for a few minutes so that the mixture starts to thicken.

4. Put a dollop into the bottom of 4 muffin wells in a silicone tray and then divide the raspberries between them. Top up each muffin well with the rest of the mixture.

5. Put in the oven to bake.

6. Can be served warm or cold. I like mine with some yogurt.


*Add 6 syns if not using Weetabix as a Healthy Extra* Then add fruit syns.
50g Raspberries - 1/2 syn
50g Blueberries - 1 syn
50g Strawberries - 1 syn
50g Blackberries - 1/2 syn


Enjoy x