Weight Watcher Blueberry Muffins

These are only worth four pro-points per muffin. I made these this morning and they came out fantastic, I would highly recommend this recipe. I actually used a 0% fat yoghurt instead of the low-fat they mention in the recipe and they still turned out fine.

Ingredients:

200 g Plain White Flour  

1/2 teaspoons (level) Bicarbonate of Soda  

2 teaspoons (level) Baking Powder  

75 g Caster Sugar  

1 pinch Salt  

75 g Margarine, Soft, Polyunsaturated, melted  

 100 g Low Fat Natural Yogurt  

100 ml Skimmed Milk  

1 medium (raw) Egg, whole  

200 g Blueberries, fresh or dried  

Method:

1.       Preheat the oven to Gas Mark 6/200°C/400°F. Line a Yorkshire pudding tin or muffin tray with 12 muffin or cup cake cases.

2.       Combine all the dry ingredients in a bowl. In another bowl mix the melted margarine, yogurt, milk and egg together.

3.       Pour the wet ingredients into the dry and combine very gently so you don't over-work the mixture.

4.       Gently stir in the blueberries, again keeping the mixing to a minimum, then quickly spoon into the muffin cases. Bake for 20 minutes, until risen and golden on top.

5.       Transfer to a wire rack and cool or eat warm.

Recipe from http://www.weightwatchers.co.uk/food/rcp/RecipePage.aspx?recipeId=7007752