I had a really interesting conversation yesterday with another mom who juggles in abundance and we were laughing about how the usual gifts for moms, working or not, usually involve a spa treatment or some sort of “Calgon” type getaway. She explained that really what she needs is to have more time WITH her family, not less, and it really got me thinking. Wouldn’t it be great of you had a someone take care of all of your laundry for a month? Or did the grocery shopping? I’m certain these services exist outside of having to hire full-time help and so I’m looking into this, oh yes, and when I find this life-saving concierge the top of my wish list will be permanently filled in red sharpie. We all know that if there were only 2 more hours in a day we’d be golden! I imagine if someone can mess with daylight savings in the midwest then certainly we can make THIS happen, can’t we? Very few things in life are impossible.
This recipe was given to me by a special friend who is an inspiring mom — she does it all. She gets up at 5am and hikes up Council Crest and gets her kids to school on time before she heads off to work. She taught me the importance of balance and I don’t take it for granted.
These muffins were made for her as a young lass by her mom who passed away some time ago, and she too has made them for her kids over the years. I think of she and her mom every time I make them.
These are fantastic because you make the batter and it keeps in the fridge for 2-3 weeks which adds time back into your day. We bake a few fresh muffins each morning and sometimes throw berries on top of the batter in the tin. They’re healthy and tasty, and they’re Karen’s mom’s bran muffins:
I love these things. Bryce has been eating them since she was 2. I feel good giving them to her, and they’re best out of the oven or warm.
Karen’s Mom’s Bran Muffins
2 cups buttermilk
1 ½ c whole wheat flour
2 ½ tsp baking soda
1 tsp salt
1 cup of bran flakes
½ c canola oil
½ c honey
Preheat the oven to 350 degrees.
Mix everything but the flour and bran in a large bowl with a whisk. Add flour and bran flakes and mix well.
Pur into muffin tins and bake for 14-17 minutes.
Keep the batter in the refrigerator for 2-3 weeks and bake a few fresh every morning. Option to top with blueberries or bananas before baking.
Have a fantastic day!