How boring am I today, here to expound the virtues of good ol’ bran muffins.
Besides making these boring-in-a-good-way muffins, other tasks done this week included colour coordinating my closet – too much excitement, right? Although seriously, a colour-coordinated closet with only clothes I actually wear and everything else thrown out or donated and every hanger the same length and facing the right way? That actually DOES get me excited. As do very long sentences.
I have a bad case of post-baby nesting, which I wish I had experienced PRE-baby, because, as nice as it is to do things with a normal-sized (if enthusiastically jiggly) belly, it is hard to do those things while holding a baby who wants to be held. Holding the baby means you can’t stop his big brother from dive bombing your careful piles of clothes, and means that instead of leaning over normal-style you do all your leaning squat-style. Jiggly belly, thighs of steel…I am a walking contradiction of textures.
Baking is a definite two-hand job, reserved for baby naptimes, which gives me about 6-8 hours per day, so I’m really not complaining. I’ll hold that baby any ol’ time he wants to be held, actually, especially now that he can smile at me with all his toothless might. But when he naps, and his two big brothers want to muck about in the kitchen, we bake.
These bran muffins were made almost completely by a 1-year-old and 4-year-old, so don’t tell me you can’t bake. Unless you also can’t use a toilet, you’re lying.
There’s just something, as I’ve mentioned before, about simple, classic recipes you know you can count on. You know what it’s going to taste like because no one’s adding brown butter, bacon, or coconut oil, and, while you won’t win any trend competitions, at least you and all your children will have healthy digestive tracts.
Sorry. Bran muffins. Preferably warm, with butter. Make it happen, friends! They’re good. They’re good for you. They’re easy. They freeze well. Aaaaand my kids think they’re snacks. I am winning at life this week.
- 1½ cups wheat bran
- 1 cup buttermilk (or substitute 1 tsp lemon juice + 1 cup regular milk: let sit 5 minutes to sour before using)
- ⅓ cup vegetable oil
- ⅔ cup lightly packed brown sugar
- 1 large egg
- 1 tsp vanilla
- 1 cup all purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- Preheat oven to 375 degrees Fahrenheit and line 12 muffins cups with paper liners.
- In a large bowl, stir together wheat bran and buttermilk: let sit for 5 minutes.
- Meanwhile, in a small bowl whisk together flour, baking soda, baking powder and salt.
- Whisk vegetable oil, brown sugar, egg and vanilla into bran/milk mixture.
- Add dry ingredients to wet ingredients and stir until just combined.
- Divide batter evenly over muffin cups and bake 18-20 minutes, until tops are browned and firm to the touch. Let cool in muffin tin for 5 minutes before removing to rack to cool completely.
Recipe barely adapted from the back of my “Rogers” wheat bran bag.