Easy And Delicious Blueberry Bran Muffins

Breakfast On The Go, Snack on The Go, Healthy on The Go

by: Lara Katz

Easy And Delicious Blueberry Bran Muffins

One of my favourite “treats” for breakfast is a muffin with my coffee. If I don’t want to feel like I am indulging too much I will opt for a bran muffin. Second Cup sells delicious blueberry bran muffins that I will often get, and I think this recipe tastes just like them. If you want them less sweet reduce the honey/agave by half, otherwise keep the recipe the same. Feel free to leave out the blueberries or substitute raisins but I think the blueberries are a delicious addition.


1 cup oat bran
1 1/3 cup whole wheat flour
2 tsp baking soda
½ tsp kosher salt
½ cup canola oil
3 eggs
½ cup molasses
½ cup agave or honey
1 ¼ cup buttermilk*
1 cup fresh or frozen blueberries

  Preheat oven to 375.

  Spray a regular size muffin pan with nonstick spray or line with muffin liners.

  In a medium size bowl mix together oat bran, whole wheat flour, baking soda and kosher salt.

  In another bowl mix together canola oil, eggs, molasses and agave or honey.

  Mix the wet ingredients into the dry ingredients until combined.  Add in buttermilk and mix well.

  Fold in blueberries gently.

  Fill muffin pan leaving a small amount of space at the top.

  Bake 25 minutes or until a cake tester comes out clean.

Makes 12 regular size muffins

Adapted from The Summertime Anytime Cookbook

*Making Your Own Buttermilk: Place one Tablespoon of white vinegar or lemon juice in a measuring cup. Add enough milk to measure 1 cup.  To get 1 1/4 cups buttermilk you will need to do this twice.

Looking for more muffin recipes?  Try High Fibre Zucchini Chocolate Chip Muffins or  this fun and quick Mug Muffin recipe by Maija Moments.

Looking for reasons why fibre is good for you post-partum? Read this article by Sarah Remmer.

Why is fibre good to eat first thing in the morning? Read this by Theresa Albert.



The Best Rice Krispies Squares You'll Ever Make!

Forget the recipe on the back of the box, follow this recipe instead!

by: Lara Katz

The Best Rice Krispies Squares You'll Ever Make!

Is it ridiculous to post a recipe for Rice Krispies squares when the recipe is printed on the back of the box of cereal?

I don’t think so because in my opinion the recipe on the box is wrong! 

I love making Rice Krispies squares, even though I am the only one in my family who actually eats them. Whenever people ask me how I get my Rice Krispies squares so goey and delicious I tell them what I discovered is the key to making perfect Rice Krispies squares; use one less cup of Rice Krispies than the recipe on the box. Leave out the vanilla, make them in a deep dish and make them one day before you plan on serving them. If only this recipe were printed on the back of the box more people could be enjoying the best Rice Krispies squares.

  The Easiest Way To Grease A Pan

There you have it, the key to making perfect Rice Krispies squares, I think its time for a recipe update.


¼ cup butter
1 400 g package (about 50) regular size marshmallows, or 5 cups mini marshmallows
5 cups Rice Krispies cereal
  In a large microwaveable bowl, microwave butter for 1 minute.  Stir butter until it is completely melted.
  Add marshmallows, mix well until marshmallows are completely coated with butter.
  Microwave 45 seconds, mix well. Microwave for another 45 seconds, mix well.
  Add half of Rice Krispies. Mix well. Add remaining rice krispies, mix well. If mixture is too gooey, slowly add more Rice Krispies but not too much, only until mixture is not too gooey to mix.
  Place marshmallow/Rice Krispies mixture in a 8x8 deep dish sprayed with nonstick spray. Wet spatula to smooth top.
  Let sit on counter until cool. Wrap with plastic wrap. Serve next day for best flavour. 

Makes 12 large square Rice Krispies squares.

Looking for more easy desserts?  Try Vanilla Bean Cheesecake Recipe or It's Not a Cronut, I'ts Not A Crookie, It's a Cuffin!


It's Not A Cronut, It's Not A Crookie, It's A Cuffin!

What happens When You Combine a Cookie and a Muffin? You get Muffin-Cookies!

by: Lara Katz

It's Not A Cronut, It's Not A Crookie, It's A Cuffin!

My two favourite things to bake are banana muffins and chocolate chip cookies so I thought combining the two would make a delicious treat...a Cuffin!

I love the explosion of food mashups that have been appearing everywhere.  The other wek-end my friend brought Crookies to our cottage.  A combination of a croissant and a cookie, these crookies had an oreo in the middle of a delicious croissant.

For my cuffins the softness of the centre is pure muffin while the slight crispy edges and the shape are all cookie. Including half whole wheat flour, two bananas, and some oats makes the recipe slightly nutritious, a characteristic it achieves all on its own. I think this is the start of something beautiful.


3/4 cup all purpose flour
3/4 cup whole wheat flour
1/2 tsp salt
1/2 tsp ground cinnamon
1/2 tsp baking soda
3/4 cup butter, softened, unsalted
1/4 cup sugar
1/2 cup light brown sugar, packed
1 large egg
1 tsp vanilla
2 very ripe bananas, mashed
3 tablespoons old-fashion rolled oats
1/2 cup mini chocolate chips

 Preheat oven to 350F.

 In a medium-sized bowl mix together white and whole wheat flour, salt, baking soda, and cinnamon.

 In a stand mixer or by hand, mix together the butter, white and brown sugar. Add in the egg, vanilla and mashed banana. Mix well.

 Mix in the rolled oats and chocolate chips until well combined.

 Drop batter by tablespoons onto parchment paper lined baking sheets. Bake 10 minutes or until outer edges are slightly golden. Allow cookies to cool on cooling racks.

Makes 30 cookies

Looking for more delicious baking recipes? Why not try my High Fibre Zucchini Chocolate Chip Muffin Recipe?