Throughout the summer, Bryce has been helping me cook and bake in the kitchen. It’s something we enjoy doing together, and it’s great to see him learn as he counts, measures and follows directions. We’ve been making a batch of muffins every week or so, trying new recipes each time. They are perfect to have on hand for quick breakfasts or snacks. This past week, we made an extra special recipe for a wonderful cause with OXO, a brand we love. OXO has a Cookies for Kids’ Cancer campaign, where OXO will donate up to $100,000 to the cause. In fact, they are donating $100 for this blog post. Bravo, Oxo!
As part of this donation, I got the chance create a recipe from a professional chef and supporter of CFKC using a set of baking products and tools to make a sweet treat. I opted to try these delicious blackberry bran muffins– they taste great and are filled with hearty grains, zucchini and blackberries…and Bryce loves them!
We had some great kitchen tools from OXO too. Having the right products definitely makes it simple and easy to bake!
- Non-Stick Pro 12 Cup Muffin Pan – the nicest muffin pan that is durable, strong and easy to clean
- Box Grater – can grate or slice on plate/cutting board or into the handy measuring container
- Adjustable Measuring Cup – one convenient tool that measures dry, solid or liquid ingredients. And dishwasher safe!
- GreenSaver -helps keep produce fresh longer!
Blackberry Bran Muffins, adapted from Chef Sarah Sanneh
Yield: 2 dozen muffins
Ingredients
3 2/3 C flour (all purpose)
1 T baking soda
1 t salt
1 C bran (or quick oats)
1 1/2 C butter, melted and cooled to room temp (or 3/4 c unsweetened applesauce)
3/4 C light brown sugar, firmly packed
2/3 C molasses (or karo syrup)
1 C shredded zucchini
3 C sour cream
1 1/2 C blackberries
- Preheat oven to 350 degrees.
- Mix flour, baking soda, salt and bran together in a large bowl.
- Mix melted room temp butter with light brown sugar, molasses, zucchini, and sour cream.
- Mix wet into dry and gently fold in blackberries (try not to burst!)
- Fill a muffin tin with batter and bake for 30 min. Cool and enjoy!
Freezer friendly too- we put half in a storage bag for later, and enjoyed half right away :-)
Hopefully you will be inspired to host your own Cookies for Kids’ Cancer bake sale. You can join in the Cookies for Kids’ Cancer challenge by registering your event online. And if you mark that you were inspired by OXO when you register, they will match proceeds from your bake sale up to their annual commitment.
This is a sponsored post written by me on behalf of OXO.
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