by: Robyn Youkilis
I always say I learned to cook as a baby and that is in thanks to my incredible chef of a mom. My mom would cook a huge family dinner every single night and put me down for my nap in the bassinet beside her while she made each meal with love. Coq au Vin, Chocolate Souffles and Chicken Piccatta (all from scratch) were regular nightly occurrences. You’d think she was born in the kitchen but that certainly was not the case! Before my mom met my dad she could barely boil water! My dad’s favorite thing in the world was to eat (I come by it honestly!) and so she figured she’d better get cookin’! She enrolled in some cooking courses with the famous chef Paul Martin, found her love of cooking and the rest is history.
As soon as I could hold a spoon I was begging to mix whatever she would allow me to and this was the recipe I was typically mixing (while she begged me to stop mixing so I didn’t ruin her creations!).
I followed my mama everywhere and it seemed that these classic Bran Muffins did (and still do) too. They’re her favorite breakfast, toasted with a little jam and butter, a perfect treat for Mother’s Day.
So Happy Happy Mother’s Day mama and thank you for being my biggest cooking inspiration, fan and best friend. I can’t thank you enough for all the hours we spent together in the kitchen while I sat on the counter mixing away just talking about our days. I wouldn’t have any of this without your patience, and love, inside and outside of the kitchen. Love you always. And I promise to make you a healthier version of these muffins ASAP. 🙂
Classic Bran Muffins
Time: 30 minutes
- 1/3 cup brown sugar (swap for coconut sugar)
- 3 tsp baking powder
- 1/2 tsp salt
- 1/2 cup cranberries, raisins or chopped dried apricots (Robyn’s favorite) -Optional
- 1 cup All Bran cereal
- 1 cup of milk (cow’s, almond, soy or coconut would all work)
- 1 egg
- 1/4 cup vegetable oil (swap for melted coconut oil)