WFMW: Baby Bran Muffins Even Toddlers Will Eat

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I am positive that most of us are familiar with the fact that kids are picky eaters. I am definitely no stranger to this because both of my kids are incredibly picky. What most kids will consume in about 2 seconds flat, my kids won’t even touch with a ten foot pole. No pizza, no hamburger, no hotdogs … I am not complaining about this, though. Keri tends to eat extremely plain food like simple grains, fruits, veggies and some wacky versions of protein. Straight pepperoni or tuna anyone? We did reach a major milestone last night, though. She actually willingly tried and liked the Chicken Broccoli Casserole I made. Shocking! Miracles never cease.

Cory used to be the best eater out there and I was so excited that he would eat anything and everything. That all came to an abrupt halt, though, when he was about 18 months old. Now I am lucky to get him to eat anything that isn’t yogurt, cereal or crackers. At least he will still eat a handful of fruits and veggies and sometimes, depending on his mood, he will eat rice if you serve it to him as little rice balls. The funny thing about him, though, is he won’t touch any type of fresh bread, unless it is a cookie or a piece of cake. No toast, no sandwiches, no rolls, nothing. This dislike for most food items makes me absolutely dread feeding time. However, I did discover a few weeks ago that he will eat what we call “Baby Muffins.”

The great thing about these muffins is they are relatively healthy, they make a yummy breakfast or a good whole grain snack and the icing on the cake is you can keep the batter stored in a covered air tight container in the fridge for up to 2 weeks. (After that, beware. It might become the beginning of a science experiment.) This makes it really easy to have fresh muffins whenever you want them, especially in the morning for breakfast.

“Baby Muffins” (aka Bran Muffins)

2 cups boiling water

2 cups 100% Grape Nuts or bran cereal (I always use Grape Nuts)

1 cup butter

2 cups sugar

4 eggs

1 quart buttermilk

5 cups flour

2 teaspoons salt

5 teaspoons baking soda

4 cups Grape Nut Flakes or bran flakes (I always use Grape Nut Flakes)

Raisins, date, nuts (optional)

In a bowl, pour boiling water over 100% grape nuts or bran. Let is sit. In a mixer, cream butter. Add the eggs. Mix in buttermilk alternating with dry ingredients. Stir in bran/grape nuts mix. Add the flakes. Can add raisins, nuts or dates. Spray baby muffin pan with PAM and fill 2/3 full. Bake at 350 for 18-20 minutes. Batter can be stored in an air tight container in the fridge for up to 2 weeks.

Enjoy!

For more Works-For-Me-Wednesday ideas, please visit Shannon at Rocks In My Dryer.

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Filed under Children, Cooking, Family Life, WFMW