Oh, hello again :)

Holy cow life has been busy. I've been capturing photos and making remarks like, 'we should put this on the blog', but it just hasn't seems to be happening lately.  Between 3 masters classes, cold weather, and trying to accomplish projects around the house, things have been a wee bit crazy. 

I did find time last weekend to make some of my favorite muffins, though.  I think my favorite part is the fact that you can keep the batter in the fridge for about 3 weeks.  That way, we get fresh muffins and we can make only as much as we need throughout the week.  Maybe you can do this with all muffin batters, but this is the only one I know of for sure :)

So, here's what you have to do:

Healthy, Bran Muffins~

Wet Ingredients:                                     Dry Ingredients:

1 cup skim milk                                        2 3/4 cups whole wheat flour

1 cup lowfat plain yogurt                     2 1/2 cups All Bran cereal

1/4 cup vegetable oil                              1 cup raisins/dried cherries

1/4 cup dark molasses                          1 1/2 teaspoons cinnamon

2 eggs

1 cup shredded carrots

1/2 cup unsweetened applesauce

1 cup mashed banana

1/2 cup unpacked brown sugar

4 teaspoons baking soda

Mix wet ingredients together first.  In a separate bowl, mix dry ingredients.  Combine the two and let the batter sit in the fridge for at least 12 hours. Bake at 350 - 22 minutes for mini-muffins and 30 for regular sized muffins.

 This week we opted for mini muffins -- they're so filling and delicious.  Plus, we usually have almost all these ingredients on hand.  We're always tossing a lil too bruised bananas in the freezer for muffins or banana bread.  We also take applesauce cups in our lunch on occasion so you just toss one of those in too.

Overall, they're super yummy and you can bake them up the same day you want to take them for breakfast -- there's nothing like a hot muffin on your way out the door to work.  So, what are your favorite healthy muffin recipes?