And the Muffin Obsession Continues

Saturday, November 8, 2014

I think this calls for a mini-celebration. One, I baked muffins. Two, I finished painting the kitchen cabinets that I started painting in August. I've accomplished more in the last two days than I have in the last two months. Awww, yeahhhhhh.

(It's probably not a good thing to celebrate that I ate half of the muffin tray within a few hours of baking them but let's just focus on the positive for today.)

So I took an old boringly-named recipe (Classic Bran Muffins) and gave it a new name. And some chocolate chips. And then they were the best things ever because they were healthy (uh, bran?) and they tasted scrumptious especially once slathered with generous smears of butter. Mmmmm, butter.

The new recipe is called "Raspberry Chocolate Chip Buttermilk Bran Muffins". Apparently according to Pinterest if you title something with 10 of the ingredients it sounds a lot fancier.

Raspberry Chocolate Buttermilk Bran Muffins

Servings: 12
Prep Time: 20 min
Cook Time: 20 min
Ready In: 40 min


1 1/2 cups wheat bran
1 cup buttermilk*
1/3 cup vegetable oil
1 egg
2/3 cup brown sugar**
1/2 teaspoon vanilla extract
1 cup all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt
1 cup raspberries***
1/4 cup of mini semi-sweet chocolate chips

* If you don't have buttermilk on hand, pour 1 tbsp of lemon juice or vinegar into a 1 cup measure. Add milk until you have 1 cup total liquid. Let stand for 10 minutes.
** Loosely packed
*** Chopped into pieces


1. Preheat oven to 375 degrees F (190 degrees C). Grease muffin cups or line with paper muffin liners.
2. In a large bowl, mix together wheat bran and buttermilk; let stand for 10 minutes.
3. In a small bowl, beat together oil, egg, sugar and vanilla. Add to buttermilk/bran mixture.
4. In a medium bowl, sift together flour, baking soda, baking powder and salt. Stir flour mixture into buttermilk mixture, until just blended.
5. Gently stir in berries and spoon batter into prepared muffin tins.
6. Bake for 15 to 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

Nom nom nom nom nom nom nom. Cooper loved these muffins. He even ate TWO in one sitting. The next day though, he turned his nose up in disgust. Sigh. Toddlers. ;)


Oh, and did you want to see some cute pictures of my kid with bedhead? Of course you do. 

In other news, I finally got a new hard-drive and got most of my programs re-installed. I'm still waiting to hear if the data recovery place can restore any of my photos and files from my old one. Fingers crossed!!!!

Have a great day, and hopefully a muffin.


  1. See, good days are coming!

  2. These sound delicious and I'm excited to try. You have a note to chop into small pieces, but not sure what to chop. Wondering if original recipe had a nut that you excluded? Congrats on baby #2 - wishing you all the best.

    1. Thank you Jen for your congratulations and for the heads up!

      I just updated the recipe - the instructions were supposed to say cut the raspberries into pieces. :)

  3. And no pics of said cabinets?!

    1. Woah, woah, woah. Baby steps, my friend. :)

      We still need to put on the new cabinet hardware..... it might take awhile with all of our wacky measurements!

  4. waaahhhhhhhooooooooooooooooooooooooo! So happy for you my friend! xoxoxo

  5. Hi! I just discovered your blog and this blog is the most incredible blog ever. I mean - e v e r...! I will spend a night here and another one and another... :) Absolutely goddess!!! I love every single detail in your home :) And I'm trying from now on to get mine also - to look a little bit more cottage.cute.cosy. Fantastic!

    With best,
    (from Estonia :))


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