We are so excited for this Mother’s Day giveaway! My most favorite part about being a mom is all the time I have to cook and bake for myself, and eat my meals when they’re piping hot out of the oven. NOT. I wanted to create something that I can grab on-the-go, that will fill me up, and not make me eat again in an hour. These strawberry bran muffins are the most delicious ticket, I promise. I made Kadee’s Mimi’s Cafe Honey Bran Muffins for my sister who just had a baby last month and we both loved them. I’m 8 months pregnant so eating is a big thing for me–I was so impressed that I could eat one and I wasn’t hungry in an hour. YES. I never thought I’d say this, but you run out of things to eat when you have to eat ALL.OF.THE.TIME. So I wanted to create another bran muffin recipe for this week.
What is bran? It’s the outer layer of a cereal grain. You can have oat bran, rice bran, barley, etc. Tons of fiber and protein, which fills you up. And if you have ever had a baby, you know that fiber is your friend! I used oat bran, and you can buy it where you’ll find other cereals and grains. These muffins still have a fluffy texture, so don’t let them scare you away! I make a batch and freeze them, then pop one in the microwave in the morning on defrost for about a minute. Breakfast for me, breakfast for the kids, easy breakfast for everybody.
My kids are obsessed. When I was recipe testing, they’d always clobber me with hopes of getting another muffin! Sure, kids! Eat all the bran muffins! I do love these strawberry bran muffins, but you can easily do blueberries, blackberries, whatever you have on hand. And you’ve probably never done this before, but fill them to the brim! That’ll help them rise and give you pretty, domed muffin tops instead of flat tops.
Did you ever think you’d want a muffin top?!
Remember to enter our awesome Mother’s Day giveaway on our Instagram page, original post here!
- 1 c oat bran
- 1 1/2 c whole wheat flour
- 3/4 t salt
- 1 3/4 t baking powder
- 1/2 t baking soda
- 1 c diced strawberries about 6 large strawberries
- 1 t vanilla
- 1/3 c oil
- 1 1/2 c buttermilk
- 1 scant c brown sugar
Preheat oven to 500 degrees and fill muffin tin with 12 liners.
Mix dry ingredients together in medium bowl. Fold in wet ingredients with a spoon just until evenly mixed, not any longer.
Fill each liner with batter almost to the brim. Place in oven, then turn heat down to 400 degrees. Bake for 17-18 minutes, checking doneness with a toothpick. Remove from muffin tin immediately and let cool on cooling rack.