In my humble hostess opinion, the best meal to invite someone over for is brunch. Breakfast/brunch is my favorite meal of the day, because it usually contains fruit, coffee, and some variation of either eggs, cereal, or yogurt. There are weeks when the BF and I have breakfast for dinner a couple of times a night. (Those kinds of nights were always my favorite at the dining hall in college too.)
Now, I know those of you who are not morning people probably will not agree with me on this one. Some people would much rather host at 5pm and serve cocktails & appetizers. Breakfast sometimes seems daunting, especially if you have to cook early in the morning. In that case, skip the eggs or fancy frittatas and spend a little time with your oven during the night before.
I love baking muffins; they are ridiculously easy to prepare, and require very little cooking time. Plus, if you use the little paper cupcake liners, there’s barely any cleanup once you pull them from the oven. When in doubt, find a shortcut.
Another reason why baking muffins is awesome: they make your kitchen smell amazing. Confession time. I was trying to clean our apartment a little this morning, and while emptying the coffee machine, I took note of the trash can’s fullness and realized it was time to probably take it out, except it’s raining outside (raaaaiiining, a la Zooey D), so instead of dealing with frizzy wet hair, I decided to bake some muffins and make our apartment smell like Paula Deen’s house.
Here’s the recipe so that you can also make your apartment smell divine. Oh, and these won’t wreck your diet either- they are made with greek yogurt, soy milk, and applesauce. You’re welcome.
Low Fat BlueBerry Muffins (makes 1 dozen)
You will need…
- 3/4 cup white sugar
- 1 6-oz container of nonfat Chobani blueberry yogurt
- 1 egg
- 1/4 cup applesauce
- 1/4 cup lite vanilla soymilk
- 1 tsp vanilla extract
- 1 1/2 cups whole wheat flour (you can use white flour too, but I like the taste of WW)
- 2 tsp baking powder
- pinch of salt
- 1 1/4 cups blueberries (preferably fresh but frozen would be ok- just make sure you thaw them first and drain them)
- Preheat oven to 400 degrees. Line a muffin tin with cupcake liners.
- In a large bowl, whisk one egg with the sugar. Add yogurt, applesauce, soy milk, and vanilla. Stir to combine but don’t overmix.
- In a separate bowl, sift together the flour, salt, and baking powder. Add the dry to the wet, mixing until combined. Gently fold in the blueberries, trying not to break them.
- Your batter will be slightly thicker than usual muffin batter; that’s cause of the Greek yogurt, no worries. Fill cupcake liners in the muffin tins about 3/4 of the way full. Bake in the preheated oven for 20 minutes, or until tops are browned and an inserted toothpick comes out clean.
Enjoy, and happy breakfast!