Everyone knows that the best Mother’s Day gifts are always handmade — like that “gold-plated” macaroni picture frame you crafted in first grade. And that applies to Mother’s Day, too. This year save the fancy restaurant reservation for another day and make Mom something from the heart — something that says, “I love you and thanks, Mom, for all you do.”
Start her day out right with breakfast in bed. It almost sounds like a cliché, but some of the best memories are made with that all-important start to Mother’s Day. One of my favorite memories is the smile on my daughters’ faces when they proudly presented me with a tray decorated with flowers they’d picked from the yard and a couple of powdered donuts on a plate with an overly fried egg and bacon. Doesn’t sound very appetizing, but I think it was one of the best breakfasts I’ve ever had. You moms know what I’m talking about.
In lieu of those small powdered donuts in a bag, might I suggest something a little healthier, but almost as easy. Refrigerator bran muffins have been around for a while. They were the rage of the 1970s, but you just don’t hear much about them anymore. It’s time to bring them back to the breakfast table — or in this case, the Mother’s Day tray.
One recipe of these muffins makes about three dozen muffins, and the batter stays good in the refrigerator for about six weeks. The batter will thicken considerably as it chills, but don’t worry about that. Just scoop some into muffin tins and bake anytime you want freshly baked muffins for breakfast — or even dinner.
Refrigerator Bran Muffins