Muffin Lunch
Servings 4
Ingredients
- 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
Instructions
- 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