You know, I’ve always been on the fence about muffins. To me, they’re like a cupcake without the icing. And since the icing is the best part of a cupcake, what does that say about the appeal of muffins? Then again, you can eat muffins for breakfast, so maybe they’re the closest thing you can get to eating cupcakes at 8 a.m. without people thinking you’re a little weird.
Today’s recipe has discovered a loophole in the system by transforming the muffin into something almost resembling a cupcake. But wait, it gets even better! Not only does the recipe allow you to eat a pseudo-cupcake for breakfast, the finished product is actually not bad for you.
Oh, and you can eat it with a spoon, which means you don’t have to deal with the inevitable icing mustache that you get when you bite into a cupcake.
3 small bran muffins
1/2 teaspoon ground cinnamon
2 cups fat free vanilla flavored yogurt
2 cups chopped seedless watermelon (well drained)
1/2 cup dried cranberries
1/2 cup honey
1/2 cup toasted sliced almonds
4 cups small cubes of watermelon
Crumble the muffins and divide among the bottom of four 12-ounce glasses reserving about ¾ cup of the crumble. Mix the cinnamon and yogurt, and divide half of it over the crumbled muffin in the glass. Divide the watermelon and dried cranberries over the yogurt in the glasses. Divide the remaining yogurt over the watermelon and dried cranberries. Divide the remaining muffin crumble over the glasses and top with honey. Garnish with the toasted sliced almonds and top with watermelon cubes.