I’m on a diet.
Hence the muffin-athon.
It’s not what you think. I really am trying to lose weight.
10 pounds by Valentines Day.
So that I can be extra alluring to my husband when he showers me with Lobster and Filet Mignon (that he ordered online ~ that’s another story).
Well at least, more alluring than I was 2 weeks prior.
It’s not really working out too well.
I did lose 5 pounds, but I gained back 4 and 3 quarters Super Bowl night between 5 and 10 pm. It would have been a Super Bowl miracle had it gone the other way around.
I might be able to forgo food on Saturday and Sunday and try to survive solely on one almond and sparkling water. But that’ll only get me back where I was 5 days ago. 5 pounds shy of my goal.
I don’t think it would be worth the black outs.
So now I’m on to plan B.
That’s where this Breakfast Bran Muffin comes in.
I’ll just rub those little diddy’s all over my body when Mr. Woo wakes up Valentine’s morning, and he won’t even notice the jiggles in my jangles.
2 1/2 cups whole wheat flour
2 cups Raisin Bran Cereal
1 cup wheat bran/germ
1/4 cup sesame seeds
1 tsp baking soda
1/4 tsp salt
2 cups buttermilk/sour milk (2 cups milk w/ 2 TB of lemon juice added)
1 cup water
1 cup brown sugar, firmly packed
2/3 cup Canola oil
6 TB Molasses
1. In a large bowl, mix together flour, cereal, wheat germ/bran, sesame seeds, baking soda, and salt. Set aside.
2. In a separate bowl, combine last 6 ingredients and stir.
3. Pour wet ingredients over dry ingredients until moistened. Stir and refrigerate 2 hours.
4. Place muffin liners into a muffin tin. Fill each liner to the top with batter. Cook at 350 for 20-25 minutes or until the centers of the muffins are set. Cool on racks. Eat!
***The batter can be stored in the refrigerator for up to 2 1/2 weeks. Try making them in the morning in the microwave using a microwave muffin pan. Fill each cup 1/2 way and cook for about 1 minute per muffin on 50% power. Every microwave is different, so you may have to play around with yours to find the right settings.