OK, I’ll just say it — I’ve never been a fan of bran muffins and usually try to steer clear of the baked goods altogether. Despite the long praised healthy aspect of these muffins, it’s really just not my thing. So when I saw that Martha Stewart shared a new bran muffin recipe, I was intrigued — simply because Stewart is known for her decadent treats and baking skills that never let us down. Little did I know that the chef would have me craving a bran muffin almost immediately thanks to a special newly added ingredient: maple syrup. Take a peek at Stewart’s recipe below:
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“We’ve made over the bran muffin using maple syrup for delicate sweetness, plain yogurt for moisture, and two forms of bran (cereal and wheat) for structure and fluffiness,” Stewart wrote on Instagram. She added: “At long last, this wholesome hero is stepping into the spotlight. Plus, you can freeze baked muffins in resealable plastic bags for up to 3 months. Thaw them at room temp, or pop them in a 375° oven for about 5 minutes.”
Yep, we’ll be ditching our regular rounds of breakfast treats and upgrading for this slightly healthier alternative instead. And if you’re in the mood for a dash of tartness, Stewart suggests on her website to add one cup of frozen fruit, such as raspberries or sour cherries, into the batter. And since these muffins can be stored for up to three months, we plan on making these in bulk to enjoy for breakfast or dessert.
Impressed? So am I! Never did I imagine I’d find myself desperately wishing for a bran muffin, but here I am. One user summed it up perfectly in the comments, writing: “Martha! You can even turn bran muffins into a thirst trap! Bravo!”
Get Martha Stewart’s Maple Bran Muffins recipe online or in the April edition of Martha Stewart Living.
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