Coconut Bran Muffins with Siggi's Skyr "Frosting"

Cupcakes for breakfast?

Well, sort of...

How about a slightly healthier version of

Coconut Bran Muffin, iced with Banana Cinnamon Skyr yogurt?

A yummy, protein powered punch to start your day...

I altered my favorite Blueberry Bran Muffin recipe slightly,
 to appease my kids who are not blueberry fans.

I love them because they are simple 

but get golden brown on the outside but stay so moist on the inside.

I love the flavor and texture the coconut adds too...

Topping them with the tangy, delicious Siggi's Banana Cinnamon Skyr, 

is such a delicious creamy surprise!

Cupcakes for breakfast it is!

• Coconut Bran Muffins with Banana Yogurt Frosting
• makes 12 muffins
• 
  
• ½ cup vegetable oil
• 1 cup flour
• 1 teaspoon kosher salt
• ½ teaspoon baking powder
• ½ teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1 cup sour cream
• ½ cup sugar
• ½ cup honey
• 2 eggs
• 1 teaspoon pure vanilla extract
• 2½ cups wheat bran
• 1 cup shredded coconut

Siggi's Banana Cinnamon Skyr for frosting 

Preheat the oven to 350 degrees. Fill muffin pan with liners. Stir together the flour, salt, baking powder, baking soda, and cinnamon in a medium bowl. In a large bowl, whisk together the sour cream, sugar, ½ cup vegetable oil, honey, eggs, and vanilla until combined. Add the dry ingredients, stirring just until combined. Gently stir in the wheat bran and coconut. Scoop the batter into the muffin cup. Bake for 25 to 30 minutes, until golden brown. Allow to cool then frost with skyr.

Find out more about Siggi's Dairy and their amazing products here. Thank you to Siggi's for providing their skyr for this post.

Sweet Potato Mash with Chives & Coconut Yogurt

I have a confession to make, I don't really like sweet potatoes.

I am slightly superstitious though, 

and wouldn't dream of not serving them at Thanksgiving for fear of bad luck.

Recently, I was invited to a cooking demonstration and lunch,

 hosted by the awesome crew from Siggi's yogurt.

 A dish we made that day solved all of my sweet potato problems.

Golden, fresh sweet potatoes are the star of this dish, 

but what we added to it stole the show...

Scrubbed, peeled and boiled sweet potatoes are mashed with butter, chives...

a touch of milk...

then Siggi's coconut skyr yogurt.

So simple and so delicious.

The chives and coconut yogurt add just enough tanginess and zip 

to change my sweet potato mentality...

and it goes perfectly with turkey!

Sweet Potato Mash with Chives & Coconut Yogurt
makes about 6 servings

4-5 large sweet potatoes
2 tablespoons butter
1 tablespoon chopped chives
1/4 cup 2% milk
1 cup Siggi's coconut skyr yogurt
salt and pepper to taste

Scrub the sweet potatoes and rinse with cold water.  Peel and cut into cubes.  Boil in heavily salted water for 10 to 12 minutes or until soft.  Drain and add butter, chives, milk and coconut skyr.  Mash until well combined.  Add salt and pepper to taste.

Festive Fall Breakfast

I feel like our breakfasts need a slight makeover.
Nothing drastic or too elaborate, just a touch of fall foliage...

Leaf topped yogurts are festive and fast, two of my favorite adjectives!

Quickly prepped the night before, 

pineapple, granola bars and mint are magically transformed 

into autumnal adornments...

A chewy granola bar easily cut with a pie crust cutter, 

atops strawberry yogurt...

it's the perfect punch of crunch.

Fresh and bright green mint leaves sliced by a paper punch, 

beautifully float on top of blueberry yogurt...

And pretty pineapple, again using a pie cutter

(and I love how it "leaves" an impression!), 

with coconut yogurt is a tropical taste sensation...

I love leaves you get to eat instead of rake...

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