Delicious Mother’s Day meals a child can make and a mother will love
Hey, kids! Mother’s Day is coming up! Are you looking for a can’t-miss way to impress the lady of the house? Enlist the help of another grown-up to make mom a breakfast brunch that’s yummier than cold cereal -- but almost as easy -- and still fit for a queen who might be watching her waist. If you help her with her bottom line this spring, you might just up the odds of her taking you to the pool more often this summer.
Low on calories and fat but big on flavor, these three simple recipes don’t require a culinary degree; they’re designed for kids to whip up with the help of an adult. To really roll out the red carpet and make mom feel like a pampered princess, do dish duty and top the meal off with a sparkling, clean kitchen. (A mom can dream, can’t she?)
Muffins have a bad rep -- they’re typically heavy on the calories and high on the sugar -- but these miniature marvels are healthier and leaner, without sacrificing an ounce of taste. With each weighing in at only 130 calories and less than 4 grams of fat, the secret to their low-calorie count is fat-free yogurt and low-fat milk. Throw in some carrots and raisins, and you’ve made a delicious brunch staple loaded with vitamin A and iron.
2 cups all-purpose flour
½ cup sugar
2 tsp baking soda
1 tsp ground cinnamon
1/8 tsp ground nutmeg
¼ tsp salt
½ cup fat-free yogurt
¼ cup canola oil
¼ cup 1% low-fat milk
1 tsp vanilla extract
2 large eggs
2 cups shredded carrots
½ cup raisins
Preheat oven to 350°. Place the muffin cup liners in muffin cups. Set aside.
Combine flour, sugar, baking soda, spices, and salt in a large bowl; stir to mix. In a separate bowl, combine yogurt, oil, milk, vanilla, and eggs, and whisk to combine. Add liquid ingredients to flour mixture, and gently stir just until combined (do not overmix). Lightly stir in carrots and raisins.
Spoon batter into muffin cups and bake for 20–25 minutes. Test doneness by inserting a toothpick that comes out clean. Remove from oven and cool on wire rack.
Makes: 18 servings (serving size: 1 muffin)
Nutrition information per serving