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

Prep Time 15

Cook Time 22

Servings

Calories 820kcal

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

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.