Yogurt Mini Muffins


Servings - approx. 15   Serving Size - 2 mini muffins   Points Plus per Serving -  3 Points+
(for 2 mini muffins) Calories - 117.2,   Total Fat - 4.8g,   Carb - 15g,   Protein - 3.3g,   Fiber - 0.5g

2 cups self-rising flour
2 TBS granulated sugar
6 TBS UNSALTED butter ( don't use salted, the muffins may come out too salty)
1 cup + 2 TBS plain, nonfat Greek yogurt

1.  Preheat oven to 350 degrees F.  Spray wells of nonstick mini muffin pan with cooking spray.  
2.  In large bowl, combine the flour and the sugar.  In microwave safe container ( I used a glass measure) melt butter.  
3.  Add the yogurt and the butter to the flour mixture and stir until JUST COMBINED.  Do NOT over mix!!  Batter will be thick-ish.
4.  Portion the batter ( I used a small cookie dough scoop) into the prepared wells of the nonstick mini muffin tin.  Bake for about 15 - 20 minutes, or until they aren't doughy inside.  I found the tops really don't brown much...so you just have to watch them.  Serve warm as is or with a bit of jam. 

Makes approx. 30 mini muffins