Life is such a roller coaster these days, and my kids are steering the ride. (Wait. You can't steer a roller coaster. Ugh. They even have me saying stupid things.) It is always about the kids. Because if they are happy, I am happy. (You should know that this logic hardly applies to my husband. He is a robot. Our kids don't dictate his emotions. What emotions?)
My girls, especially the three-nager, are just so demanding. And I've explained to Lily that I can be a total pushover if she could just put a smile on her face and ask me nicely. But both girls are screamers. I try to tell people they get it from their dad, but even strangers can tell by looking at him that my husband has never screamed in his life (remember that emotionless robot thing?).
So if the key to a happy day is to make sure the kids are happy so that I'm happy, I decided to bake a batch of delicious blueberry bran muffins -- tasty enough to satisfy my constant craving for baked goods, healthy enough to just let Lily go nuts. And she did. She ate 4 mini muffins. FOUR. I ate 3. Rory demolished 2 (literally demolished... I'm not sure how much of it actually went in her mouth...)
Happy tummy, happy mummy?
Blueberry Bran Muffins
Adapted from Ina Garten. The best thing about this recipe is that it is a "make ahead" batter. True to Ina's book title, you can make-ahead and refrigerate the muffin batter, then just scoop and bake in the morning. This version uses coconut oil in place of veg oil, and I used oat bran since that's what I had in the kitchen; the original recipe calls for wheat bran.
1 cup all-purpose flour
1 tsp salt
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp ground cinnamon
1 cup Greek yogurt
1/2 cup sugar
1/2 cup honey
2 large eggs
1 tsp vanilla extract
1/2 cup liquid coconut oil (in cooler weather you may find you need a quick zap in the microwave)
2 1/2 cups oat bran
1 1/2 cups blueberries (if you don't mind some colour smear, frozen blueberries work fine)
In a large bowl, mix together the flour, salt, baking powder, baking soda, and cinnamon.
In a small bowl, whisk together the yogurt, sugar, honey, eggs, and vanilla. Pour in the coconut oil and whisk quickly to combine before the oil hardens.
Pour the wet mixture into the flour mixture and stir until just combined.
Gently stir in the oat bran and blueberries until combined.
Scoop the batter into a muffin pan lined with paper liners. You can fill a regular 12-muffin pan to get 12 quite-large muffins, or I like to save a little batter for 12 mini muffins and keep the larger pan not-quite-full: 12 grown up size, 12 kids size.
Bake for 25 minutes or until a poked skewer comes out clean.
Serve warm or at room temperature. With the coconut oil, I find cold-out-of-the-fridge temperature to be a little dry and crumbly.