Granola Yogurt Parfait

granola
bananas
fresh pineapple slices
strawberries, trimmed and cut and quartered
your favorite low fat yogurt
chopped pecans

Add some of all three fruits to the bottom of your bowl.
Spoon on some yogurt, and top that with granola and pecans.
Repeat the layer again, as many times as you like.
I usually do two good sized layers. Only two because I like large fruit chunks. 😉

http://ellesnewenglandkitchen.blogspot.com/2009/02/my-current-favorite-snackbreakfast.html

Almond Joy muffins

Almond Joy Muffins

Makes 6 large muffins, or 9 or so regular muffins

Ingredients

2 cup flour
3/4 cup sugar
1 TBSP baking powder
1 tsp salt
2 eggs
1/4 cup oil
1/4 cup melted butter
3/4 cups coconut milk, or regular milk
1 tsp almond extract
3/4 cups coconut, plus a little more for sprinkling over the tops
1/2-3/4 cup chocolate chips

Directions

1. Preheat oven to 350°.
2. Sift the dry ingredients together in a large bowl.
3. In a small bowl, whisk the eggs, oil, butter, coconut milk and almond extract.
4. Stir into flour mixture.
5. Fold in the coconut and the chocolate chips.
6. Grease 1 (6 muffin) muffin pan.
7. Fill the tins about 3/4 full, then sprinkle the tops with the remaining coconut. (an ice cream scoop makes the tins easy to fill and makes your muffins the same size)
8. Bake for 25-30 minutes. Mine were done at 25, so start testing then. For regular size muffins, check them after 18-20 minutes.
9. Cool in the pan for about 5 minutes, then serve. But if you’re like me, you’ll grab a molten hot muffin right out of the oven and pig out. Cooling is for whimps. 😉 Kidding!

Elle’s New England Kitchen

http://ellesnewenglandkitchen.blogspot.com/2008/03/almond-joy-muffins.html