What's For Breakfast? Three.

So just gona jump right back into this thing. Almost a whole year has gone by since my last post and its summer again. A lot has changed and yet at the same time not really. But I digress. So thus far I am calling this the monsoon summer but the last few days the sun has finally showed its self and the berries have come forth in abundance. I have picked red currants, sour cherries, and black raspberries. But what to do with all this bounty? 

Muffins of course! 

I made the Bran and Current Muffins from MarthaStewart.com  for my dad who is a big fan of bran muffins. If you are like him you will love these. However if you are like me these taste just a little too healthy (no sugar added). Now that is not to say that I don't like them with honey or some current jelly. Since the recipe only used 1/2 c. currents I still had some left for jelly. 

The Recipe: 
3 tablespoons canola or vegetable oil, plus more for oiling pans
1 cup unprocessed wheat bran
1/2 cup prune juice
1/2 cup plain nonfat yogurt
1/2 cup currants
3 tablespoons unsulfured molasses
1 large egg
1/2 teaspoon vanilla extract
1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt

Heat oven to 400 degrees. Lightly oil nine standard-size muffin cups, or line them with paper liners.(I do not recommend the paper liners because they stuck to the muffin.)

Combine wheat bran, prune juice, yogurt, currants, molasses, oil, egg, and vanilla in a large mixing bowl. Let stand for 10 minutes.

Whisk together flour, baking powder, baking soda, and salt in a small bowl. Stir dry ingredients into the bran mixture just until dry ingredients are moistened. Do not overmix.

Spoon batter into muffin cups. Bake for 20 minutes.

Put those berries to good use with these easy breezy muffins.