A fun addition to any breakfast or a nice coffee-time treat!
Makes 12 ( 4 points +)
- 1 c. flour
- ½ c. rolled oats
- ½ c. wheat germ
- ½ c. packed brown sugar
- 1 tsp. baking powder
- ¼ tsp. baking soda
- ¼ tsp. salt
- 1 c. fat-free vanilla yogurt (such as Dannon Light and Fit)
- ¼ c. butter, melted
- 1 egg
- 1 T. grated orange zest
- 1 c. fresh or unthawed raspberries
- 3 T. powdered sugar
- 1 T. orange juice
Preheat oven to 400 and spray a muffin pan with nonstick spray or line with paper liners.
Whisk together flour and next 6 ingredients ( through salt)
In another bowl, whisk together yogurt, butter egg and orange zest. Add the dry ingredients to the wet, stirring until moistened. Fold in raspberries.
Spoon batter evenly into muffin cups. Bake for about 20 minutes. Remove from pan and cool completely on a wire rack.
Whisk together powdered sugar and orange juice. Spoon over muffins.
from the Weight Watcher's Cookbook "Comfort Classics"