berry breakfast bowl with blueberry muffin croutons
total time 25 min
|
prep time 10 min
|
cook time 15 min
|
serves 4
Ingredient list
2 large blueberry muffins, homemade or store-bought
32 ounces plain yogurt, or flavor of choice
1 16-ounce package Always Fresh strawberries, halved
1 6-ounce package Always Fresh raspberries
¼ cup honey
Edible flowers, for garnish, optional
Instructions:
- Preheat oven to 350° F. Remove paper liners from muffins. Tear muffins into bite size pieces and place on a baking sheet. Bake until slightly toasted, tossing halfway through baking, about 12 minutes. Set aside to cool.
- Divide yogurt between four serving bowls. Top yogurt with berries and muffin croutons and drizzle with honey. Sprinkle with edible flowers, if desired.
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