Tuesday, March 29, 2016

Jane's Bran Muffins

Here are the photo updates from this year!
My cabi team grew by 4 last year! I was so proud to lead them through our cabi Scoop training this January in San Diego. Aren't they a beautiful group of ladies!
 Jeffrey and I took a "baby moon" to the Redlands early in February. It was so fun to see snow only 1.5 hours from home! 
 Baby bump picture at 6 months!
 Celebrating our sweet Em at her bridal shower. So excited to see her get married this weekend!
 One of my favorite cabi shows from this season. Lots of love with all these girls!
 I earned a leadership retreat to Austin from bringing on 3 team members in 1 season. It was an incredible few days that helped me grow as a leader and I am so proud to be a part of this amazing company!
 Since I was in Austin, I got to visit some of my favorite people, Melissa, Timbo and Molly! I had the privilege of napping with Molly one afternoon. It was so sweet, I am counting the days until I get to nap with my little Diane.
 Some more belly bump pics! I am having fun dressing this belly with my cabi clothes!


I loved working at Dream Dinners for 5 years. I can't believe it has been almost a year since I left! One of my favorite co-workers, Jane, and I had a love of cooking in common. She used to make these muffins and bring them to us. They are to die for! I was so happy to get the recipe, I make them often. They are incredibly moist and the perfect amount of sweet. You just have to try them!

Jane's Bran Muffins
1 1/4 cup flour
2 cups Brown Sugar
1 1/2 Tbsp Baking Soda
2 tsp salt
4 eggs
1 cup canola oil
1 quart buttermilk
1/3 cup molasses
1 20oz box Raisin Bran
Mix together Flour, brown sugar, baking soda and salt.
In a separate bowl mix together eggs, oil and molasses.
Slowly add dry ingredients into the wet ingredients.
Alternate adding buttermilk and cereal into the mixture. Stir to combine until all is added.
Let mixture sit for about 20 minutes to allow cereal to blend into the batter better. Preheat oven to 350.
Spray muffin tin really well with cooking spray. Use an ice cream scoop to measure batter into the muffin tin.
Bake for 20 minutes.
I made 2 dozen and had at least half the batter left over. You can store the batter for up to 6 weeks in the fridge. You can make about 3.5 dozen muffins with this recipe!
Allow the muffins to cool before storing them in an airtight container or bag.


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