It’s Monday. Again. And the week looms ahead. I think it’s the hardest day of the week. And trying to find my motivation in the morning is no easy task. Which brings me to my topic – breakfast. Ugh.
I know everyone says breakfast is the most important meal of the day. I’m sure it’s probably true, but honestly I’m terrible about eating breakfast. I mean, who can make an informed decision about what to eat that early? I’m still trying to figure what color of socks to wear and wondering why my hair looks so weird. But it’s a new year so I’m going to try to get better at this.
I think one way to beat the breakfast blahs is to plan and prepare ahead. If you take the decision making process out by having ready made healthy choices, it becomes a whole lot easier. Grab and go food doesn’t have to mean the drive thru line either or a boring piece of toast or fruit.
Make ahead muffins, mini breakfast bites( like these https://therecipecritic.com/2017/03/denver-omelet-breakfast-muffins/), or refrigerator overnight oatmeal (here’s a basic recipe https://infogram.com/overnight-oats-101) are just a few really good and ready to go ideas. You can make enough for a week or only for the next day. And with a basic recipe, jazz it up to your particular tastes. Experiment and get creative!
I love bran muffins and this recipe is easy to mix up. One bowl easy. Add any combo of dried fruit or nuts or none at all. Totally up to you. And the buttermilk is key to keeping it moist. Also the batter is good for 6 weeks in the fridge so there’s no rush to bake it all at once. ❤️
st Bran Muffins
3 cups whole bran wheat cereal
1 cup boiling water
1/2 vegetable oil
2 1/2 cups flour
1 1/2 cups sugar
2 1/2 tsp baking soda
2 cups buttermilk
1 cup raisins or chopped nuts, optional
Preheat oven to 400 degrees. Line muffin cups with paper liners or coat lightly with cooking spray. In large bowl combine cereal and boiling water. Allow to absorb and cool for 5 minutes. Stir in oil and eggs. Add remaining ingredients and mix well. Spoon batter into prepared muffin cups filling 3/4 full. Bake 18-22 minutes or until golden brown. Remove from pan. Remaining batter may be stored in a tightly covered container in the refrigerator for up to 6 weeks.