Who doesn’t love muffins? My family loves the jumbo muffins from the wholesale stores, that contain a million grams of fat. But here is a simple way to serve muffins in a whole new light.  These would be great for a breakfast or brunch, or an after school snack.  They are a huge hit at my house, hope they will be at yours too.  Of course, you can use homemade or store-bought muffins.

Muffin Fries

4 jumbo muffins, any flavor {Blueberry and Almond Poppyseed pictured above}

3 Tbls. butter, melted

sea salt or sugar {depends on your preference}

Peanut Butter Yogurt Dip

3/4 cup plain Greek yogurt

2 Tbls. honey

2 Tbls. peanut butter

Directions:

Preheat oven to 400.  Line a baking sheet with parchment paper.

With a serrated knife, cut muffins into 1/2 inch thick slices, then cut each muffin slice across the other way into 1/2 inch “fries”.  Arrange the muffin fries on the prepared baking sheet.

With a pastry brush, brush the tops of the muffin fries with the melted butter.  Lightly sprinkle with sea salt or sugar if you like things a little sweeter.

Bake 12-15 minutes, or until golden brown.

Meanwhile, prepare the dip.  In a bowl, whisk together yogurt, honey and peanut butter.  Store, covered, in the refrigerator for up to a week.

The muffin fries are best served warm, with the dip.  Makes about 40 fries.

 *Recipe slightly adapted from a Costco Cookbook.

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