Holiday Recipes

Blackberries, zucchini, and wheat bran make these healthy muffins perfect for breakfast or an after school snack. They freeze wonderfully and make for a quick bite on the go. Even better, these muffins are helping to bake a difference with OXO Cookies for Kids’ Cancer.

Muffins are one of my favorite breakfast foods – endlessly adaptable, easy to store in the freezer and reheat as needed – and there’s never really a bad time of year to eat them. The pitfall with them, as with many other breakfast foods, is that they can be loaded with sugar and not so much of the good stuff you need first thing in the morning. My favorite muffin ever hails from a local bakery (love you, Sugar & Twine) and has the crunchiest sugar crown, so I’m not knocking sweet breakfast treats; I’m only saying that’s not what I want on a Tuesday morning when I need energy for the rest of the day. Thankfully, that’s not a problem with this recipe since it’s loaded with zucchini and wheat bran and just enough brown sugar and molasses.

This recipe comes from Sarah Sanneh, who has partnered with OXO and other chef-supporters of Cookies for Kids’ Cancer to provide recipes meant to inspire people to host their own Cookies for Kids’ Cancer bake sales. You can register your event online, and, if you mark OXO as your inspiration, they’ll match all your bake sale proceeds up to their $100,000 commitment.

I used some of my favorite OXO tools to make these muffins:
Non-Stick Pro 12 Cup Muffin Pan (seriously my favorite ever because it never sticks)
Box Grater (with a handy storage cup for people like me who always shred too much cheese)
Adjustable Measuring Cup (perfect for molasses and honey)
GreenSaver (keeps berries fresh SO much longer)