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Muffin Lunch

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Muffin Lunch

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Course: Lunch
Cuisine: American
Keyword: Muffin Lunch
Servings: 4


  • 8 each leftover muffins
  • 2 cup shredded lettuce
  • 1 cup pineapple
  • 1/4 cup, chopped walnuts
  • 4 tbsp poppy seed dressing, light
  • 2 cup Greek yogurt, plain
  • 1/3 tbsp cocoa powder, unsweetened


  • Serve leftover mini muffins with a salad of lettuce, pineapple, and walnuts with a poppyseed dressing.
  • Mix cocoa powder into yogurt and serve the chocolate yogurt on the side
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