Getting Through the Week

I know, who in their right mind turns their oven on in 90 degree weather to bake muffins?

Trust me, when I say these simultaneously light, fluffy, hearty, healthy muffins are worth it.  Especially if you have a case of the summertime struggles causing you to hit the snooze button one too many times and to drag through the afternoon - these muffins are exactly what you need to get through the week   Plus, they only take about 30 minutes to make from start to finish.

So go ahead and hit the snooze button again knowing you'll still have time to grab one of these for breakfast on the go..... just don't forget to save one for an afternoon snack!

Blueberry and Bran Muffins

(adapted from the How to Cook Everything cookbook)

Ingredients

• 1 c all purpose or whole wheat flour
• 1 c bran
• 1/3 c sugar
• 1/2 t cardamom
• 1/2 t cinnamon
• 1/4 t coriander
• 3 t baking powder
• pinch of salt
• 3 T oil
• 2 eggs
• 1 t vanilla
• 1 c milk (almond or soy will also work)
• 1 c blueberries, fresh or frozen
• 1/2 c chopped almonds

Combine

1. Preheat your oven to 350 degrees and grease a muffin tin or use muffin liners.
2. In a large mixing bowl whisk the flour, bran, sugar, spices, baking powder, and salt until well combined.
3. In a separate mixing bowl whisk the oil, eggs, vanilla, and milk.
4. Pour the egg mixture into the flour mixture and add the blueberries and almonds.  Use a spatula to fold the mixture together until just combined.
5. Measure 1/4 cup of the mixture into each well of a muffin tin and bake for 15-20 minutes.
6. Let cool before enjoying!