First off, I hope everyone had a happy Easter…or should I say Feaster because one day later and I’m still stuffed. 

I love looking in the fridge the day after a holiday and figuring out fun stuff to do with all that ham. A few of my favorite things to do is dicing it up and adding it to my Roasted Breakfast Asparagus, turning it into a hash, or grilling up pineapple and making one heck of a Hawaiian pizza. BY THE WAY, my grill is fixed! Halle-freakin’-lujah. There are so many fun things to do and I’m excited to start seeing all the yums on other blogs! 

One thing I promised to myself was doing a post-holiday cleanse. Not just of my house, car, and kitchen, but most importantly my body. I’ve done so many weeks of shake cleanses or strict clean eating, but this time I want do things a little differently. With some gained knowledge from my nutrition class, I’ve realized one of the most important things in your diet is actually consumption. In the last few posts I’ve mentioned how hectic my new schedule has been and with a few events coming up, it’s only going to get crazier. I’ve surprisingly been feeling more tired and less energetic even with this kick of beautiful weather and now that I absolutely need that energy, it’s time to switch some things up. 

During weekdays I’ve found myself barely eating complete meals throughout the day, causing me to “look dead by 9pm” according to my chef. It’s horrible, really. I want to start packing lunches with home good yums. I’m one of those “meals aren’t complete without something sweet” people, so I’m thinking a complete lunch filled with protein and greens, fresh fruit, and a sweet muffin.

Muffins are fun because they’re simple, fast, and produce enough to last a week’s worth of snacks. Whether they’re sweet or savory, there are always ways to lighten em’ up. Corn muffins are probably my number one choice mainly because of their sweet and buttery flavor. I’ve always had bad luck when making light(er) corn muffins, whether the flavor just wasn’t there or the cornmeal took over and the muffins were dirt dry. I stumbled across this recipe from one of my Hungry Girl cookbooks and believe me, I went from a hungry girl to a happy girl to an overly stuffed happy girl. These muffins hit the spot.

These mega muffins are made with common staple ingredients, creamed corn, and non-fat Greek yogurt. The yogurt not only cuts back on calories/fat, but also gives these babies enough moisture to stay fresh for days. To make these muffins mega I went over the top, literally.

I wasn’t shy with filling these up which ultimately made less muffins. If you want to stretch the batter, fill the tins up half way. Making smaller muffins also help control portion sizes, another thing I have to work on.

Twenty minutes was it all it took for these to bake, just in time for me to clean up my crazy flour mess. Your house will smell sweet and you will be drooling. To make these even better drop a dollop of butter on each muffin top and just as it begins to melt, swirl in a drizzle of sweet honey. These mega muffins are so filling you’ll be wondering how it’s even possible they’re guilt free.

 

 
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