Time: 35 minutes
Curiosity is a mom’s best friend if you have kids that don’t want to eat breakfast (or any meal)… I have found that by having an option (some slight change to a recipe) that you can offer for breakfast and ask your kids (and hubby) for input on which they prefer, if it is a new family favorite, or what they’d do to make it better, often triggers their curiosity enough to have them sampling the items. Today, I made traditional blueberry muffins, but in half of the muffins, I added diced mango! They also had the choice of dipping their muffins in icing sugar/cinnamon… Interesting results at my house – try it at yours and see if it wakes up your family’s curiosity factor…
Music Selection: Avicii – Wake Me Up
½ cup butter, melted
¾ cup sugar
1 cup vanilla Greek yogurt
2 cups flour
2 tsp baking powder
1 tsp baking soda
1/8 tsp salt
1 tsp vanilla
1 ¼ cups blueberries
½ cup diced mango
2 Tbsp icing sugar
1 tsp cinnamon
Preheat oven to 375 deg F. Line muffin tins with paper or spray with cooking spray.
In large bowl, mix flour, sugar, baking powder, baking soda and salt.
In separate bowl, mix melted butter with the yogurt and vanilla. Once mixed, add in the eggs and mix well.
Add the wet ingredients to the dry ingredients and mix until well blended. Gently fold in the blueberries.
Fill 6 of the muffin tins until they are quite full.
Add the mango to the remaining dough and mix well. Fill remaining muffin tins.
Bake in oven for 20 minutes. Let cool for 10 minutes.
In small bowl, mix icing sugar and cinnamon.
Dip muffin tops in the icing sugar – serve the muffins warm with butter and/or lemon curd!