INGREDIENTS:
- 1 Cup of Water
- 1 Low-calorie lemon or vanilla greek yogurt
- 1 Box lemon cake mix
DIRECTIONS:
Preheat your oven to 350 degrees
Rub the Muffin Pan with the paper towel to grease the pan so that your muffins will pop on out
In a bowl mix together all three ingredients until well mixed, it’s a weird light fluffy dough and smells amazing
Using a spoon scoop the dough into the muffin pan until all 24 are full, this do rise up a bit so don’t fill up all the way
Set in the oven and bake for about 15-22 minutes depending on how hot your oven cooks
Remove from oven when you can remove a clean toothpick and allow to cool for 10 minutes
I remove my muffins by popping up from the bottom, they typically pop out clean!  Once they are popped out you can set them on a baking rack to help cool off before you bag them up! These do tend to hold the heat, so be sure to properly cool! I have about 10 different wire racks, when I go on a baking frenzy it’s really handy to have a lot of them! I use mine at least once a week!
Regrease your pan and bake the rest of the batter, I get from 32-40 muffins depending on how full the cups of the muffin pan are before baking
WW SP: 2 – WW PP: 1
CREDIT (Original recipe):Â https://pennypincherjenny.com/lemon-weight-watchers-muffins-1-points-plus-value/
