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These Berry Bran Muffins are the perfect on-the-go snack or breakfast for everyone in your family. Make a full batch and freeze half for next week’s snacks!
Maybe you haven’t noticed, but holidays are not a big deal here on the blog. Yes, I know I’m a food blogger. Yes, I know that Pinterest thrives off of all things holiday-themed. With Memorial Day just a month ago and Independence Day next week, I’m sure you’ve seen all the red, white, and blue. Firecracker popsicles. Star-shaped Watermelon skewers. American Flag cakes. Everyone’s prepared for their celebrations (which obviously happened weeks, or months, ago if they’re already on Pinterest). Now before you go on claiming my lack of patriotism, I’m going to tell you, that is not the reason why I have zero RWB or flag recipes here on the site.
To be honest, I’m just not into food dyes all that much, and it seems as though that’s how many people are creating their holiday delights. Sure, dyes may happen on occasion. But it’s definitely not a regular situation. More than anything, I’m a fan of creating recipes using seasonal foods that use real ingredients. If I was asked to bring something to a 4th of July party, more likely than not, it would be featuring blueberries and strawberries. I’m all about natural coloring to celebrate my holidays!
Oh but hey, how about a funny story:
So I was getting things set up for this photo shoot. I got out the props I was thinking of using for these muffins, and my seven-year-old came over to see what was going on. He looked over the things I had out in preparation for the shoot, and he made a very good point.
“You know, crumbled up ripped brown paper isn’t really all that pretty for pictures. It’s just paper. And it’s ripped. And it’s brown.”
Huh… kid’s got a point!
I blame it on Pinterest.
Pinterest has made me think that people like “rustic” types of things. Things that are worn. But really, what made us think that crumbling up a paper bag as a food prop would help enhance a photo? His observation definitely made me chuckle and think about the similar habits and styling we have all picked up. I hate to say it, but there are a number of bloggers who’s photos are styled so similar that I can’t tell whose are whose.
I definitely take my inspiration from a number of different people, but for the most part, I try to stay true to what I find pleasing to my individual eye. It’s how I express myself creatively.
As for these muffins. Holy burst of berries!! These may be bran muffins, but they are far from boring or bland. The berries offer such a natural sweetness and you are free to use any berry you like. Blackberries, raspberries, blueberries, strawberries – whatever you please. These muffins are perfect for snacks or a breakfast out the door, and everyone in your family will be thrilled!
Instructions
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In a large mixing bowl, combine Kellogg’s All-Bran cereal and milk of your choice. Set aside and let sit while cereal softens.
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Stir together flour, sugar, baking powder and salt in a medium bowl. Set aside.
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In the cereal mixture, add egg and applesauce. Stir to combine completely. Add flour mixture, stirring only until combined. Gently fold in berries.
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Portion evenly into 24 2 ½-inch muffin-pan cups coated with cooking spray or coconut oil. Muffin cups should be filled about halfway full.
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Bake at 400° F about 25 minutes or until lightly browned. Serve warm.
Notes
Without added preservatives, these muffins only last about 5-7 days. To optimize the time the last, keep them in an air-tight container or ziploc bag in the refrigerator. If you aren’t able to use all muffins in this time, feel free to freeze in a freezer-safe container or bag until you’re ready to eat them. Let thaw in the refrigerator when ready to use.
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