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A simple, tasty Mother's Day brunch for four

Sit back, relax, and let your kids cook (with a little help from Dad of course)

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updated 11:26 a.m. ET April 30, 2009

The payoff
An impressive breakfast for Mom that the kids really can make (with a little help from Dad). Healthy almond-milk smoothies are paired with a simple, minty strawberry and orange salad and cute little lemon and poppy seed muffins.

The leftovers
Strawberry "Shortcakes": In 4 bowls, top halved leftover lemon muffins with lightly sweetened whipped cream (1 1/4 cups chilled cream whipped into peaks with 2 tablespoons sugar) and leftover strawberry-citrus salad (there should be 2 layers of each). If desired, spread some strawberry jam or raspberry jam over the muffin slices before layering.

Almond-Banana Smoothies
Bon Appetit

These smoothies are light, delicious, and not too sweet. If you prefer a thicker smoothie, add 1/4 cup plain yogurt. Almond milk is a dairy-free product made from ground almonds; it's available at some supermarkets and at specialty foods stores and natural foods stores.

INGREDIENTS

• 2 large ripe bananas, peeled, sliced
• 2 cups almond milk or whole milk
• 2 cups ice cubes
• 2 tablespoons (packed) golden brown sugar
• 1 teaspoon vanilla extract
• Ground nutmeg

Recipe continues below ↓
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Preparation
Blend first 5 ingredients in blender until smooth. Divide smoothies among 4 small glasses. Sprinkle lightly with nutmeg.

MANAGE YOUR RECIPES


Strawberry-Citrus Salad
Bon Appetit

This quick fruit salad gets a refreshing touch from fresh mint.

INGREDIENTS

• 3 cups sliced hulled strawberries (about one 22-ounce basket)
• 3 large navel oranges, peeled, thickly sliced crosswise, cut into 3/4-inch pieces (about 3 cups)
• 2 tablespoons (packed) golden brown sugar
• 2 tablespoons thinly sliced fresh mint leaves

Preparation
Toss all ingredients in large bowl. Let stand at room temperature 30 minutes.

MANAGE YOUR RECIPES


More from Bon Appetit

Pint-Size Lemon-Poppy Seed Muffins
Bon Appetit

These cute muffins have a burst of lemon flavor, plus the crunch of poppy seeds.

INGREDIENTS

• 2 cups all purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon coarse kosher salt
• 1/4 teaspoon baking soda
• 1 cup buttermilk
• 2 tablespoons fresh lemon juice
• 1 cup sugar
• 1/2 cup (1 stick) unsalted butter, room temperature
• 1 tablespoon (packed) finely grated lemon peel
• 2 large eggs
• 1/4 cup poppy seeds

Preparation
Position rack in center of oven and preheat to 350°F. Butter and flour three mini muffin pans or line with paper liners. Whisk flour, baking powder, 1/2 teaspoon coarse salt, and baking soda in medium bowl. Whisk buttermilk and lemon juice in small bowl to blend. Using electric mixer, beat sugar, butter, and lemon peel in large bowl to blend. Add eggs 1 at a time, beating well after each addition until mixture is light and fluffy, occasionally scraping down sides of bowl. Beat in dry ingredients in 3 additions alternately with buttermilk mixture in 2 additions. Mix just until blended. Mix in poppy seeds. Spoon batter into prepared muffin cups by generous tablespoonfuls.

Bake muffins until tester inserted into center comes out clean, 22 to 24 minutes. Cool in pans 5 minutes. Remove muffins from pans and cool on rack.

MANAGE YOUR RECIPES





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