White Chocolate Raspberry Muffins

Recipe makes 16 muffins

Prep Time: 15mins

Cook Time: 25mins

MyWW Blue and Purple plans 3SP, Green plan 4SP

My Fitness Pal - Cal: 101, Fat: 2g, Carbs: 17g, Protein 5g

Ingredients:

2 cups Flour (using Kodiak Power Cakes mix doesn't affect total points)

1 1/2 tsp Baking Powder

1tsp baking soda

pinch of salt

3 large eggs

8 tsp Stevia

8 tsp brown sugar

1 tsp vanilla extract

2 Tbsp Plain Fat Free Greek Yogurt

2 Tbsp unsweetened applesauce

65gm Hershey's White chocolate chips

170g, 6oz rasberries (I used fresh)

1. Preheat oven to 375. Prepare your cupcake/muffin tins with liners. I use these by Paper  Chef and they are great. You can find them at your local Walmart or Bulk Barn.

2. In one bowl mix your first 4 dry ingredients 

together and set aside. 

3. In a second bowl beat eggs, brown sugar, stevia, vanilla, greek yogurt and applesauce. 

4. Add the espresso and mix well. 

5. Slowly start adding the dry ingredients to the wet ingredients, mixing continuously to avoid lumps. Fold in your chocolate chips and finally the raspberries. 

6. Fill cupcake liners almost to the top, a little more than 3/4 full. 

7. Bake for 25mins.