(Halle) Berry Muffins |

Now that Winter’s chill is in full effect, what is there to do on a lazy Sunday but stay indoors and bake delicious muffins? My go to site for recipe inspiration is Smitten Kitchen. The woman behind the recipes posted her Blue Sky Bran Muffins not too long ago, and I couldn’t help but want to make them.  I loved how healthy and easy these muffins were to make. Clearly, I felt the name of the recipe needed an upgrade.

**Recipe yields 12 muffins

1 1/3 cups kefir thinned with a little milk
1 large egg
1/3 cup olive oil
1/4 cup lightly packed dark brown sugar
1 teaspoon vanilla extract
1 1/2 cups wheat bran
1 cup all-purpose flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1/4 teaspoon table salt
2 teaspoons granulated sugar, divided
3/4 to 1 cup chopped blackberries and blueberries

Step 1: Preheat oven to 425 degrees
Step 2: Lightly grease a standard muffin tin
Step 3: In a bowl mix kefir, egg, olive oil, brown sugar and vanilla extract together
Step 4: In a separate bowl mix wheat bran, flour, baking powder, baking soda and salt
Step 5: Combine the dry and wet ingredients
Step 6: Course chop the mixture of berries
Step 7: Take half of the batter and evenly divide amongst the 12 muffin tins
Step 8: Take the berries, and evenly divide amongst the 12 muffin tins on top of the first layer of batter
Step 9: Take the other half of the remaining batter and divide evenly amongst the 12 muffin tins to cover the berries
Step 10: Evenly divide the sugar and sprinkle on top of the muffins
Step 11: Bake muffins for 16-18 minutes, rotating half way through
Step 12: Let cool for 10 minutes, server with butter

**Muffins last for up to three days room temperature, longer in the freezer

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