These aren't going to be a favorite with kids compared to chocolate chip muffins, but that doesn't mean they won't eat them! Sometimes, switching up the type of muffin you serve can stave off culinary boredom. Muffins are a quick and easy way to ensure everyone starts their day off with a good breakfast.
These muffins are very simple to make. You can make them ahead of time on a Sunday, so all you have to do during the week is serve them out. Or, keep it extra easy and have everyone serve themselves. Just make sure you watch the kids to ensure they actually take one!
Other Muffin Flavors to Make
While bran muffins are certainly a great type of muffin to make, you're missing out if it's the only kind you ever make. There are so many different types of muffins out there, from sweet to savory and everything in between!
Kids will certainly love chocolate chip muffins! While they may not be the healthiest muffin flavor out there, it's still healthier than grabbing a sugary cereal or pancakes. Chocolate chip muffins are a great breakfast idea for busy parents when they need to get the kids off to school.
Blueberry muffins are another popular choice, but there are plenty of other fruit muffins you can make, too. Pretty much any fruit can go into a muffin; it ultimately boils down to what fruit you have available in your grocery store and what types you prefer!
Finally, cheese muffins can make a great side dish or appetizer. This is especially true on pasta night, when it seems to be a requirement to have some sort of bread option on the table. Instead of serving plain bread and butter, make some cheese muffins instead!
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Easy Bran Muffins
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Ingredients
1/2 cup shortening
6 Tablespoons granulated sugar
1 teaspoon salt
1/2 cup boiling water
1/2 cup bran
1 package dry or compressed yeast
1/2 cup lukewarm water
1 egg, beaten
About 3 – 3 1/4 cups sifted all purpose flour
Instructions
1. Combine first 4 ingredients in large bowl. Stir in bran; cool to lukewarm.
2. Sprinkle yeast in lukewarm water; let stand 5 – 10 minutes until thoroughly dissolved. Stir up; add egg to bran.
3. Stir in enough flour to make soft dough, beat well. Cover with waxed paper and towel. Chill overnight.
4. Turn out on floured board, form into 2 inch balls. Place 1 in each cup of greased 2 ¼ inch muffin pans.
5. Cover with towel, let rise in warm place until double in bulk. Bake in hot oven of 425°F, 15 – 20 minutes or until done.