Mornings are hectic.
Getting myself out bed let alone my kids lately has not been the easiest thing. I have actually resorted to a timer for our morning routine. I just want to say that before you judge me, I seriously hate that timer, I remember having one as a kid and I didn’t like it then and I don’t like it much now. But it has seriously helped get my girls in gear in the morning . Before the timer it used to take my kids 30 minutes… 30…to get dressed and make their beds. With the timer they have 15 minutes to get dressed, make their beds, and start getting their breakfast. And Wouldn’t you know it, they beat it by 5 minutes every time.
This means it literally takes them 10 minutes to do ALL of this.
Are you kidding me?!
The first time they beat the timer, I realized they have duped me for far too long!
Now I am all for making my kids self-reliant, responsible girls, but I am also big on keeping the little in my girls. I want them to be able to take care of their needs most of the time, but I don’t want them to have to do it all the time.
I am their mama, and I certainly enjoy that role in their life.
So even though they can make themselves cereal, and waffles. Sometimes if I have time in morning, I will make us all eggs. And on the weekends, it gets a little more elaborate, with crepes, french toast, breakfast burritos, pancakes, or blueberry muffins. Truth is I love to cook and used to bake all the time when I stayed home. Now I meal prep for the week on my days off and it has made life so much easier.
One of those recipes is my 6 Week Bran Muffins. This recipe has been handed down from my mom, and is my one of my favorite muffins.
I am only allowed to make 6 at a time otherwise those muffins don’t stand a chance as I will eat nothing but these calorie packers all day long.. The best thing about this muffin is that you can keep the batter in the fridge for up to 6 weeks without going bad!
6 Weeks, it keeps in the fridge and on any given morning I can whip up a quick, easy, and nutritious breakfast for all of us.
6 Week Bran Muffins
1 Box Bran Flakes
1 Cup Oil (I use Olive, but Coconut would work great too.)
3 Cups Sugar
4 Eggs (Beaten)
1 Quart Buttermilk
5 Cups Flour
5 Tsp Baking Soda
2 Tsp Salt
In a large bowl mix Bran Flakes, sugar, flour, baking soda and salt.
In smaller bowl beat eggs, oil, and buttermilk. Add liquid mixture to dry mixture. Store batter in refrigerator for up to 6 weeks.
Do not stir when putting into muffin tins.
Bake at 400F for 15 mins.