Are you over your Super Bowl party weekend high? What a game, huh?? I really thought the 49ers were going to pull it out in the end there, but despite all my cheering, no such luck. It was a major bummer to see the hometown boys loose, but it was such an entertaining game…not to mention that halftime show! Man, say what you want about her lip synching, girl can DANCE. I was jammin’ to all the old school hits with all the girls in the room…but I’m pretty sure the gentlemen were focused on something else…
Did you like the commercials? I was pretty underwhelmed with most of them but there were a few pretty funny ones. I also cried during the Budweiser commercial when the horse came back to his owner. Come on, you know you got a little teary too!
This morning, instead of leftover buffalo wings and taquitos, I decided to go for a little more balanced breakfast.. These Raisin Bran muffins did just the trick!
I’m a big fan of the quick and easy breakfast. I need breakfast every day and with my hectic morning schedule which usually includes the gym, trying on seventeen different outfits, grabbing some leftovers for lunch, or checking work emails way to early, so I don’t always have time to make the balanced breakfast I want. Lucky for me, these muffins allow me to have a delicious, nutritious, grab-and-go breakfast every day! Well… for a week at least…until I make another batch!
These muffins are based off a recipe in the King Arthur Flour book. Do you guys have this? You have to get it! I got it for Christmas and I have been baking my way though it ever since.
I love baked goods for breakfast, but I also try to be conscious of getting a healthy start to the day. With whole wheat flour, wheat bran, and flax seed, as well as some added Chia seeds, these muffins are the best of both worlds: tasty and a healthy way to start your day!
If you’re not a fan of raisins, you could substitute with Crasins, dried blueberries, dried cherries, or just leave out the fruit. You could also do a combo! Oooo I’m planning my next batch already!Just pop leftovers in an airtight container and they’ll keep for a week in the fridge. I’d suggest a 20 seconds nuke before eating, but they are pretty good straight out of the fridge or eaten in your car, too
Raisin Bran Muffins
- 1 cup plus 2 tablespoons non-fat milk
- 1/4 cup vegetable oil
- 2 large eggs
- 1/2 cup brown sugar
- 1/3 cup wheat bran
- 1/2 cup old fashioned oats
- 1 1/2 teaspoons cinnamon
- 1/4 teaspoon salt
- 1 1/4 cups whole wheat flour
- 1 tablespoon baking powder
- 1/2 cup raisins
- Combine milk, oil, eggs, and sugar in a medium bowl. Whisk to blend.
- In a large bowl stir together next 6 ingredients.Add milk mixture and stir to blend.
- Fold in raisins.
- Scoop into prepared muffin tins, filling nearly to the top.
- Bake at 425 degrees for 15 minutes, until a toothpick comes out clean.