It’s Monday, and school is back in session (hallelujah!). I loved having last week home with my kids. It allowed me to get into a New Year routine, but without all the pressure of getting up early and making lunches! Today is the real deal. The older kids need to be out of the house by 7:15, and the younger kids are gone at 8:25. It’s actually a pretty late start, but when the sun doesn’t come up until 9:30, it feels early.
My goal is to be up and going before my kids, so that I can have a bit of time to not be rushed. Nothing wrecks a kid’s day like a grumpy mom first thing in the morning. It may be though, that my goal to not buy any new lipsticks in 2018 is easier to keep that
waking up getting out of bed before my children!
Today’s recipe is a little something to help your mornings go a little more smoothly. As an added bonus, they’re bran muffins, so they’re at least a tiny bit healthy! Bran muffins aren’t sexy (unless you consider regularity sexy, and who doesn’t?!), but they don’t need to be sexy when they’re this delicious. I’m not joking about this. All of my kids asked for seconds, and none of them added butter.
These bran muffins are from my mom’s recipe collection, and it makes a ton. You’re going to be tempted to cut it in half, but don’t. This makes enough for five dozen muffins, and the batter can be kept in the fridge for three weeks! That’s right, THREE WEEKS!!! You can make the batter on the weekend and have muffins every day, or you can keep the batter in the fridge and have them a could of times a week for three weeks! There’s nothing dry about these muffins, and although my kids didn’t ask for butter, I’m of the opinion that butter makes everything better! (Losing weight isn’t one of your resolutions, is it?) I added raisins, but you could use walnuts, pineapple, diced apples or whatever you like. These muffins weren’t an every day occurrence in our house, but they were definitely in the regular rotation.
So, is there something that you can’t wait to make in the new year? Are you trying Whole 30 or Keto or maybe intermittent fasting? I’m just trying to not eat all the potato chips and ice cream at the supermarket!
If you make these, let me know what you think.
Sylvia’s Bran Muffins
- 2 c. sugar
- 2 eggs
- 1/2 c. molasses
- 1 c. oil
- 2 c. bran (I used All Bran Buds)
- 1 c. milk
- 1 c. oatmeal
- 1 c. water
- 2 tsp. cinnamon
- 1/2 tsp. nutmeg
- 1 tsp. salt
- 2 1/2 tsp. baking soda
- 3 c. flour
- 1 c. raisins
- Pre-heat the oven to 400º
- Combine the bran with the milk, and in a separate bowl, combine the oats with the water.
- In a large mixing bowl, mix sugar, eggs, molasses and oil.
- Add bran and oatmeal mixtures to the egg mixture and combine.
- Sift remaining dry ingredients together and add into liquid mixture. Mix just until blended.
- Add in raisins.
- Use a large cookie scoop to fill muffin tins half full.
- Bake at 400º for 20 minutes.