Right now that's not the end of the world as they get a late breakfast at daycare, so I'm not too worried about them going hungry until lunch. However, M starts school in September and I want her to start the day off with something in her stomach...no more late breakfasts.
So, on my hunt to try different things I found again in the Deceptively Delicious cookbook these Blueberry Lemon Muffins. Muffins tend to be so high in fat that I avoid them, but these are a healthier option and my son actually ate them all week. These are easy to make.
- * 1/2 cup firmly packed light/dark brown sugar * 4 tbsp margarine, chilled * 1 cup lemon lowfat yogurt * 1 cup blueberries * 1/2 cup yellow squash puree * 1/4 cup egg substitute * 2 tsp pure lemon extract * 1 tsp grated lemon zest * 2 cups all-purpose flour * 1 tsp baking powder * 1 tsp baking soda * 1/2 tsp salt
* Preheat the oven to 350 degrees. Coat a 12-cup muffin tin with cooking spray or line with paper baking cups.
* In a large bowl, beat the sugar and the margarine with a wooden spoon. Stir in the yogurt, blueberries, yellow squash puree, egg, lemon extract, and lemon zest.
* Add the flour, baking powder, baking soda, and salt. Stir just to combine, but do not overmix - the batter is supposed to be lumpy.
* Divide the batter among the muffin cups. Bake until the tops of the muffins are lightly browned and a toothpick comes out clean when inserted in the center, 13 to 16 minutes. Turn the muffins out onto a rack to cool.
* Store in an airtight container at room temperature for up to 2 days, or wrap individually and freeze up to 1 month.