Karen’s Mom’s Bran Muffins
This healthy, make-ahead batter impressively keeps in the fridge for up to 2 weeks, making it possible to bake a few fresh muffins daily (imagine it!) without much of an effort. These muffins are naturally sweetened with honey and full of fiber. A family recipe given to me by a friend who’s mom made these for her when she was little, I always feel great about making these for my brood. I’m sharing these in honor of my friend Karen and her late mom.
- 2 cups buttermilk
- 1 ½ cups whole wheat flour
- 2 eggs
- 2 ½ teaspoons baking soda
- 1 teaspoon salt
- 1 cup bran flakes
- ½ cup canola oil
- ½ cup honey
Preheat the oven to 350°F.
In a large bowl, add the buttermilk, eggs, canola and honey and mix well, preferably with a whisk. Add the salt, baking soda, whole wheat flour and bran flakes and mix until the batter is combined. (It will be somewhat loose.)
Little Sous Task: This is a simple, error-proof recipe that can be completely kid-led. Letting them measure the ingredients is always a good idea (or showing them how) and mixing is guaranteed fun (and autonomy) for kids.
Pour into muffin tins about 2/3 full. Option to add 2-3 blueberries or a slice of banana on top. Bake for 14 to 17 minutes.
Little Sous Task: Let your kitchen helper fill the tins and top the muffins.
Keep the batter in the refrigerator for up to 2 weeks and bake a few fresh every morning!