Oh Shine On

I have two recipes for ya’ll today. I know, right? Two?! It’s like Christmas all over again. Happy sunday.

Both recipes use the Chobani greek yogurt that was sent to me earlier this week. They’re absolutely perfect to whip up for a nice brunch or lazy Sunday morning (I’m still in my pajamas).

I really like muffins. I had one for breakfast. Okay, I had two. Or three. Maaaaaaybe four. Don’t judge. Rude.

Big muffins are even better. With chocolate chips oozing from the crispy tops. Those are the kind of muffin tops I accept with open arms.

You know how I got that huge, incredibly awkward, trip-over-my-ankles-and-impress-boys box the other day? Well, I’m going through these Chobani samples like it’s my job. My fridge has more room in it so obviously I have to buy more butter.

This recipe is inspired by muffins I made while at home for Christmas break. Those were good. Really good. So good, in fact, that my parents and sisters kept asking me to bake them. Over and over and over again.

I didn’t mind. I always love when my “healthy” recipes are a hit with my sisters who love hostess chocolate donuts and cream-filled twinkies. [<----- Not like that's always a bad thing]

But these… These muffins just happen to be made with chocolate and sugar and Chobani greek yogurt. You know, that amazing thing that’s super healthy for you? Yeah, about that… I decided to throw it into the muffin mixture. When I saw rows and rows of greek yogurt on the bottom shelf I couldn’t decide which flavor I wanted to use. Something that could pair well with chocolate? Oh wait, everything pairs well with chocolate… I might as well through my entire fridge into the batter. But black cherry happened to catch my undivided attention… don’t ask.

But I’m so happy it did.

Black Cherry Chocolate Chip Muffins

Ingredients:

1 cup cake flour.

1 1/2 tsp baking powder.

3/4 tsp sea salt.

2 tbsp yogurt butter, margarine, or coconut spread.

3 tbsp, plus 1 tsp sugar.

2 large egg whites.

6 oz black cherry Chobani yogurt.

1/3 cup semi-sweet chocolate chips.

Preparation:

(makes 6 muffins)

Preheat oven to 375 degrees F and place cupcake liners in to a muffin tin. Coat with non-stick spray.

Mix flour, baking power, and salt in a medium bowl. Set aside.

Cream butter and 3 tablespoons of sugar until mixed, about 1 minute. Beat in egg whites, then yogurt.

Add flour mixture. Blend together then fold in chocolate chips.

Spoon batter into lined muffin tin and sprinkle with remaining teaspoon of sugar. Bake for 15-18 minutes. Let cool in tins for 10 minutes then transfer to rack.

BUT WAIT!

There’s more. Didn’t I say I had another recipe for you? Bam.

You know how my heat has personality issues? Well, apparently he’s really angry and likes making a fuss because he’s decided to stop working again. In January. While it’s 30 degrees outside with a chance of snow flurries. Isn’t that nice of him?

Suffice to day, I’m currently writing this in three layers of sweatshirts, a wool hat, two pairs of socks, one pair of mittens, and a cup of coffee within arms reach.

I probably weigh close to 200 hundred pounds at this point.

Good thing I made french toast. It’s helped subdue the sting of cold air that creeps under the doorway and hits me in the face like a ton of bricks.

I’ve been making this french toast ALL WEEK. Seriously. I can’t get enough of it. Add some strawberries and blueberries and more Chobani yogurt on top. Done and done. And done.

Did I mention it’s super good and super healthy? Oh, I didn’t? Well, it is. Trust me on this.

Cinnamon Sugar French Toast

Ingredients:

2 pieces whole wheat bread

2 large egg whites

2 tbsp soymilk (or regular)

1 tbsp Chobani greek yogurt

1/4 tsp cinnamon

1 tsp sugar

Preparation:

(makes 2 slices, 1 serving)

Preheat a skillet over medium-high heat and coat with cooking spray. Meanwhile, combine egg whites, milk, yogurt, cinnamon, and sugar together in a bowl. Stir very well until the yogurt is combined. Soak each piece of bread for 10-20 seconds per side. Place the first piece on the skillet and cook each side for 2-3 minutes, or until golden brown. As the first piece cooks, soak the second. Remove from the skillet and repeat. Once done, top with blueberries, strawberries, butter, maple syrup, peanut butter, or Chobani.

I’m going to go put on another layer of myself. I’ll be back in a bit. Happy noming.

Nutritional information for Black Cherry Chocolate Chip Muffins:

215 calories, 6.8g fat (3.5 sat, >1 mono, >1 poly) 35.5g carbs, 6.5g protein

Nutritional information for Cinnamon Sugar French Toast:

230 calories, 1.5g fat, 43g carbs, 18.5g protein, 10 g fiber