Bran Muffins

Do you ever feel that sometimes when you are given an opportunity to serve you totally over think all the reasons why you can’t serve? Whether it be a church, school, or the office we are constantly given opportunities or little nudges from within to go out of comfort zone. How many times do you embrace that nudge and go for it or do you take the easy way out and just say “no”? Last week in my Thursday ladies group we listened to Personal Ministry, the 4th part in a series by Andy Stanley called, The 5 Things God Uses to Grow Your Faith,

In the video Stanley’s message is very clear using Matthew 14:13-33 to say, just do want you can, what you know how to do and let Jesus do the rest. Just like in the passage when Jesus tells the disciples to feed the 5000 and they are say “We have only five loaves here and two fish” and then Jesus says “Bring them here to me.” You see, the disciples were probably all a little freaked out inside when Jesus said to feed the 5000, but they trusted Jesus and gave him what they could and Jesus did the rest. After that Jesus made the disciples get in a boat and row across the water. The disciples encountered rough waters and rowed and rowed and were getting no where and then Jesus appeared walking on the water and said “Take heart; it is I. Do not be afraid.” Again, the disciples did what they could and Jesus did the rest!

So the next time you feel an internal nudge to get involved or serve people and don’t feel equipped, get out of the boat and do what you can and let Jesus do the rest!

Jesus immediately reached out his hand and took hold of him, saying to him, “O you of little faith, why did you doubt?” — Matthew 14:31

God Bless,


Bran Muffins
I adapted this from Nancy Silverton’s Bran Muffins recipe. If you want to make big muffins increase the cooking time to 25 minutes.

2 cups unprocessed oat bran
1 1/2 cups dried cranberry and apricot (chopped), divided
1 1/2 cups water, divided
1/2 cup buttermilk (1/2 T white vinegar and add whole milk to 1/2 C on measuring cup)
1 teaspoon orange zest, finely chopped (around 1/3 of an orange)
1/2 cup light brown sugar, packed
1/2 cup vegetable oil
1 extra-large egg
1 extra-large egg white
1/2 cup all-purpose flour
1/4 cup whole-wheat flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon kosher salt

Preheat oven to 350F

1. Lightly coat a mini muffin tin with PAM spray and set aside

2. Spread the bran on the baking sheet and toast for 6 to 8 minutes, stirring halfway through to make sure it doesn’t burn.

3. In a small saucepan, combine 1 cup of the dried fuit and 1 cup of water and simmer on low heat until the liquid has been absorbed, about 15 minutes. Place in a blender or in a food processor fitted with the steel blade, and process until puréed.

4. Pour the bran into a large bowl, add the buttermilk and remaining 1/2 cup water, and stir to combine. Stir in the fruit purée, orange zest, and brown sugar.

4. Add the oil, the whole egg, and the egg white, mixing well to combine.

5. Sift the flours, baking powder, baking soda, and salt into the fruit mixture. Add the remaining whole fruit and stir to combine.

6. Spoon the batter into the prepared muffin tins, mounding the batter slightly but taking care not to overfill.

7. Bake for about 12-15 minutes, until the muffins are well-browned and firm to the touch

Makes 24 mini muffins

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