Raisin Bran Muffins, DD Scrambled Eggs, Fruit and Yogurt Parfait, Coffee

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Prep Time: 15 minutes
Cook Time: 22 minutes
Servings: 2
Calories: 820kcal

Ingredients

Raisin Bran Muffins

  • ½ cup All-purpose flour
  • ½ cup Whole wheat flour
  • 1 tsp Baking powder
  • ¼ tsp Baking soda
  • ¼ tsp Salt
  • ½ tsp Ground cinnamon
  • ½ cup Raisins
  • ½ cup Milk your choice
  • 2 TBSP Honey or maple syrup
  • 1 Egg
  • 2 TBSP Extra-virgin olive oil
  • ½ tsp Vanilla extract

Divine Dish Scrambled Eggs

  • 1 tsp Extra-virgin olive oil
  • 2 Eggs
  • 2 Egg whites
  • 1 TBSP Cottage cheese Low-fat
  • Black pepper to taste
  • 2 tsp Parmesan cheese grated

Fruit & Yogurt Parfait

  • 1 cup Greek yogurt Low-fat
  • 1 cup Mixed fruit such as blackberries, raspberries, strawberries, blueberries, or pineapple, prepared as needed
  • Ground cinnamon optional for serving
  • Honey optional for serving

Coffee

  • Coffee prepared using your preferred method
  • Creamer optional
  • Sweetener optional
US Customary - Metric

Instructions

  • Prepare the ingredients as directed.
  • Preheat the oven to 375°F (191°C). Lightly grease or line a muffin tin.
  • Combine the dry muffin ingredients. In a medium bowl, whisk together the all-purpose flour, whole wheat flour, baking powder, baking soda, salt, and cinnamon. Stir in the raisins.
  • In a separate bowl, whisk together the milk, honey or maple syrup, egg, olive oil, and vanilla extract.
  • Pour the wet ingredients into the dry ingredients. Stir gently just until combined; do not overmix.
  • Divide the batter evenly among the muffin cups (2 per serving), filling each about ¾ full. Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean. Remove from the oven and allow to cool slightly.
  • Portion the Greek yogurt and fruit in alternating layers into bowls or glasses. Sprinkle with cinnamon and drizzle with honey if desired.
  • Whisk together the eggs, egg whites, cottage cheese, and black pepper. Heat the extra-virgin olive oil in a nonstick skillet over medium-low heat. Add the egg mixture and gently stir until softly scrambled and cooked through, about 3–4 minutes. Drain any extra liquid off of the eggs.
  • Brew and prepare the coffee to your liking.
  • Serve Raisin Bran Muffins with scrambled eggs topped with parmesan, yogurt parfait, and coffee.

Nutrition

Calories: 820kcal | Carbohydrates: 117g | Protein: 34g | Fat: 27g | Saturated Fat: 6g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 15g | Trans Fat: 0.03g | Cholesterol: 260mg | Sodium: 900mg | Potassium: 943mg | Fiber: 9g | Sugar: 38g | Vitamin A: 840IU | Vitamin C: 5mg | Calcium: 398mg | Iron: 6mg

Raisin Bran Muffins, DD Scrambled Eggs, Fruit and Yogurt Parfait, Coffee

No ratings yet
Print Recipe Pin Recipe Add to Collection
Prep Time 15 minutes
Cook Time 22 minutes
Servings 2
Calories 820 kcal

Ingredients
 
 

Raisin Bran Muffins

  • ½ cup All-purpose flour
  • ½ cup Whole wheat flour
  • 1 tsp Baking powder
  • ¼ tsp Baking soda
  • ¼ tsp Salt
  • ½ tsp Ground cinnamon
  • ½ cup Raisins
  • ½ cup Milk your choice
  • 2 TBSP Honey or maple syrup
  • 1 Egg
  • 2 TBSP Extra-virgin olive oil
  • ½ tsp Vanilla extract

Divine Dish Scrambled Eggs

  • 1 tsp Extra-virgin olive oil
  • 2 Eggs
  • 2 Egg whites
  • 1 TBSP Cottage cheese Low-fat
  • Black pepper to taste
  • 2 tsp Parmesan cheese grated

Fruit & Yogurt Parfait

  • 1 cup Greek yogurt Low-fat
  • 1 cup Mixed fruit such as blackberries, raspberries, strawberries, blueberries, or pineapple, prepared as needed
  • Ground cinnamon optional for serving
  • Honey optional for serving

Coffee

  • Coffee prepared using your preferred method
  • Creamer optional
  • Sweetener optional

Instructions
 

  • Prepare the ingredients as directed.
  • Preheat the oven to 375°F (191°C). Lightly grease or line a muffin tin.
  • Combine the dry muffin ingredients. In a medium bowl, whisk together the all-purpose flour, whole wheat flour, baking powder, baking soda, salt, and cinnamon. Stir in the raisins.
  • In a separate bowl, whisk together the milk, honey or maple syrup, egg, olive oil, and vanilla extract.
  • Pour the wet ingredients into the dry ingredients. Stir gently just until combined; do not overmix.
  • Divide the batter evenly among the muffin cups (2 per serving), filling each about ¾ full. Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean. Remove from the oven and allow to cool slightly.
  • Portion the Greek yogurt and fruit in alternating layers into bowls or glasses. Sprinkle with cinnamon and drizzle with honey if desired.
  • Whisk together the eggs, egg whites, cottage cheese, and black pepper. Heat the extra-virgin olive oil in a nonstick skillet over medium-low heat. Add the egg mixture and gently stir until softly scrambled and cooked through, about 3–4 minutes. Drain any extra liquid off of the eggs.
  • Brew and prepare the coffee to your liking.
  • Serve Raisin Bran Muffins with scrambled eggs topped with parmesan, yogurt parfait, and coffee.

Nutrition

Calories: 820kcalCarbohydrates: 117gProtein: 34gFat: 27gSaturated Fat: 6gPolyunsaturated Fat: 4gMonounsaturated Fat: 15gTrans Fat: 0.03gCholesterol: 260mgSodium: 900mgPotassium: 943mgFiber: 9gSugar: 38gVitamin A: 840IUVitamin C: 5mgCalcium: 398mgIron: 6mg
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