When I was making my Skinny S’more Breakfast Muffin, I started to wonder: Why are they called s’mores? Is it because when you ask for “more” while you’re enjoying a bite, your lips stick together and it comes out, “s’morrrreeee please?” I’ve always assumed so. But even more awesome than their weird, unexplained name that seemed to stick (pun completely intended and poorly delivered :)) is that they taste yummy! And you don’t have to feel guilty after enjoying them, because, well . . . I’ve made them “skinny!”So I sat down one morning with a hankering for some marshmallows and chocolate. Okay, when do I not have a hankering for marshmallows and chocolate? The oven heated up and twenty minutes later, out popped this gorgeous Skinny S’more Breakfast Muffin.In case you were wanting to invite a couple girlfriends over for a Game of Thrones and S’mores party, here’s what you’ll need:
Favorites? Thanks for asking. I am in love with stand-alone grills, and I think making s’mores on this gadget would be a real treat. Also, count me in for a copper fondue set. Beauty and efficiency included. Finally, are you kidding me with that microwave s’more maker? That. is. perfection.
- 1/2 cup pastry flour (165 calories - May substitute with all-purpose flour or whole wheat pastry flour, but the yogurt will need to be increased by about 2 tablespoons)
- 1 teaspoon baking powder (2 calories)
- 1/4 teaspoon salt
- 2 tablespoons Truvia (May double with sugar)
- 1 tablespoon eggbeaters (8 calories - May substitute with eggwhites or 1 tablespoon of a beaten egg)
- 1 tablespoon milk of choice (I used skim milk - 5 calories)
- 1/4 cup vanilla yogurt (I used Light & Fit by Dannon - 27 calories)
- 1/4 teaspoon vanilla extract (3 calories)
- 1 large marshmallow (25 calories)
- 67 bittersweet chocolate chips (35 calories)
- Preheat oven to 350F.
- In a medium-sized bowl, mix together all of your dry ingredients (excluding large marshmallow and chocolate chips).
- Once dry ingredients have been well combined, add in eggbeaters, milk, vanilla yogurt, and vanilla extract. Mix ingredients well.
- Pour your batter into an individual-sized, oven-safe tin. Sprinkle with chocolate chips and top with your large marshmallow.
- Pop your batter in the oven and bake for approximately 17 - 22 minutes, or until your marshmallow is nicely toasted and your muffin has baked all the way through!
- Remove and enjoy! 🙂