Good news, everyone who hasn’t fully planned your Mother’s Day brunch menu yet: I’ve found your dessert. Start with an easy, light bundt cake with a great lemon flavor, fill it with a bunch of fresh fruit, and you’ve got a dessert that’s both delicious and beautiful. What more do you need?
I’ve had my eye on Sally’s recipe for Skinny Strawberry Chocolate Chip Muffins for a while, but the combination of words in their name had me a bit wary. Strawberry + Chocolate Chip? All day, every day. But Skinny + Chocolate Chip? Nope. I’m all for healthy foods, and you know I’m all for sweet foods, and I’ve just always been generally opposed to mixing the two. I guess I was worried the low-calorie label would lead to a low-flavor recipe.
Of course, I should have known better than to doubt Sally! I made these last week for an Easter brunch, when I wanted something that would be sweet but not a full-out dessert, and of course they were flawless. Moist and soft and full of flavor, from the strawberries to the chocolate to the touch of cinnamon. And they were easy, too! I’m already planning to mix up another batch this weekend to eat throughout the week ahead. Yum.