What’s the difference between a cupcake and a muffin?
Cupcakes have a finer crumb (from using cake flour versus all-purpose flour), a bit more sugar and are iced, adding even more sugar.
While muffins do have somewhat less sugar, don’t let the name lull you into a sense of “better for you”: They are cake rather than bread.
The line between cupcakes and muffins can be thin indeed, as you can see in these “breakfast cupcakes” from the blog Lovely Little Kitchen (photo at right; here’s the recipe).
Both the frosting and the cupcake batter contain Greek yogurt, which delivers more protein and less fat. They cupcakes contain two cups of zucchini and are garnished with heart-healthy almonds.
After you make the first batch, you can decide to lower the sugar, substitute agave or honey, use whole wheat flour, etc. (Look online for how to substitute—slight adjustments are necessary.)
Here’s a fun breakfast idea:
This a zucchini almond cupcake is the fraternal twin of a zucchini muffin. Photo courtesy Lovely Little Kitchen.
Buy or bake carrot or zucchini muffins made with whole wheat or other whole grain flour (brown rice flour, cornmeal, whole oats, blends, etc.) Both the flour and the vegetables provide added fiber. Let everyone ice and garnish their own.
And they help you get some nutrition into the breakfast-resistant.
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