Mother's Day Recipes

Two of my favorite recipes that I made as part of our Mother's Day Feast Brunch were the mini zucchini quiches and blueberry streusel muffins. I could've easily kept popping those things, they were both so addicting. I loved the muffins because they had the delicious streusel topping and the zucchini were great too and were not too 'eggy' either. I figured I would post the recipe since I def plan to make both of these again. The zucchini quiche would also be a great appetizer for a party. Since you can make them in advance and they were hardly no work at all, much better than store bought and so much healthier too!

Weight Watchers Mini Zucchini Quiche (only 1 p+!)

4 spray(s) cooking spray
2 small uncooked zucchini, finely chopped
1 large uncooked onion(s), finely chopped
1 cup(s) shredded Parmesan cheese
6 large egg(s)
1/2 cup(s) all-purpose flour
1/4 cup(s) basil, fresh, finely chopped
3 Tbsp olive oil, extra virgin
2 tsp baking powder
1 tsp sugar
1 tsp kosher salt
1/2 tsp black pepper

Preheat oven to 375°F. Coat two 24-hole nonstick mini muffin pans with cooking spray (or use just one pan and cook in two batches). Combine all ingredients in a large bowl; spoon about 1 heaping tablespoon egg mixture into each prepared hole, making sure to stir mixture after filling each one. Bake until bottoms are golden brown and quiche are cooked through, about 15 minutes. Remove pan(s) from oven and let quiche cool for a few minutes in pan(s); remove quiche to a wire rack to cool more (and repeat with remaining ingredients if necessary).

Weight Watchers Blueberry Streusel Muffins (3p+ for mini/6p+ for regular size)

2 1/4 cup(s) all-purpose flour, divided
1/2 tsp baking soda
1 tsp baking powder
1/2 tsp table salt
1 large egg(s)
1 cup(s) sugar, divided
3/4 cup(s) reduced-fat sour cream
1 tsp vanilla extract
1/4 cup(s) fat-free skim milk, divided
2 cup(s) fresh blueberries
2 Tbsp salted butter, melted

Preheat oven to 375ºF. Place muffin liners in a 12-hole muffin tin. In a large bowl, combine 2 cups of flour, baking soda, baking powder and salt; set aside. Using an electric mixer, beat egg with 3/4 cup of sugar in a large bowl until light and fluffy. Add sour cream and beat until thoroughly combined; blend in vanilla extract. Add half of flour mixture and half of milk to sugar mixture; beat until just combined. Add remaining flour mixture and milk; beat until smooth. Fold in blueberries and fill each muffin liner about 3/4 full; set aside.

To make streusel topping, in a small bowl, combine remaining 1/4 cup each of sugar and flour. Pour in melted butter and combine with fingertips. Divide crumb mixture over muffins; gently press into top of muffin batter with fingertips. Bake until slightly golden and a toothpick inserted in center of a muffin comes out clean, about 30 to 35 minutes. Cool in pans for about 10 to 15 minutes and then transfer muffins onto racks to cool completely.