Healthy Strawberry Shortcake Muffins



These Strawberry Shortcake Muffins are absolutely divine. I put them on a high pedestal are they claim to be healthy. Anything that I find that makes such serious allegations, has be skeptical. Tell me the last time you heard someone say Strawberry Shortcake and Healthy in the same sentence… not often lovlies… not often! I saw this recipe on Dashing Dish and couldn’t stop myself from giving it a try. I had nothing to loose really… well other than a few extra pounds {and by a few I mean 30}. I’ve hoped on the Weight Watchers Wagon and so far so good. Actually so far excellent, lost 5lbs in 4 days. With this Strawberry Shortcake Muffin recipe I know this is going to be easy for me to stick to. As long as I have recipes that I enjoy, I see myself sticking to this lifestyle with ease!

Anyone have any Weight Watcher recipes they want to share? Or recipes that are Weight Watcher Friendly? I would love to have ’em and give them a whirl. 

PS: I did change of few of the ingredients in my recipe than in Dashing Dish, at the end I totaled everything up I used and was able to get it to 1 point each. 



INGREDIENTS

2 1/2 cups Oats | o
ld fashioned not quick

1 cup Plain Greek Yogurt
2 Eggs
1/2 cup Splenda Brown Sugar
1 1/2 tsp Baking Powder
1/2 tsp Baking Soda
1 1/2 cups Strawberries| diced
1 tsp Lemon Juice | fresh

METHOD

Preheat oven to 400 degrees. 

Using a Blender, Food Processor or Baby Bullet blend Oats until powder {similar to a flour consistency}
Put all of the Ingredients, including the Oats  in a bowl and hand mix in the Strawberries
Using Silicon Muffin Cups {without a flour base the muffins will stick to paper liners}, divide batter, giving you 28 muffins
bake for 20-25 minutes, or until toothpick comes out clean


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