I came up with this recipe while trying to find a way to make a healthier version of zucchini bread in the more convenient format of muffins. These also freeze extremely well.

4 1/2 cups bran flakes
2 cups milk
3 eggs, lightly beaten
1/2 to 2/3 cups oil (less oil needed when using more zucchini)
1 1/2 cups sugar (I used only 1 cup)
1 1/2 to 2 cups shredded zucchini (with or without peels)
2 1/2 cups flour
2 1/2 tsp. Baking soda
1/2 tsp. Salt
3 tsp. Cinnamon
1 cup chocolate chips
1 cup chopped walnuts

Pour milk on top of bran flakes to soften. Add eggs, oil and sugar and mix. Add zucchini. Sift or combine flour, baking soda and salt. Add cinnamon. Combine wet and dry ingredients. Add chips and nuts if desired. Place in lined muffin cups. Bake 15-20 minutes at 400 degrees.

I played around with my Mother’s bran muffin recipe and figured out a way to use our great Michigan blueberries paired with lemon. This one is a new favorite in our house.

4 1/2 cups bran flakes
2 cups milk
1 1/2 cups sugar
2 eggs, slightly beaten
3/4 cups oil
zest and juice of one lemon for batter
2 1/2 cups flour
1 tsp. Baking powder
1 1/2 tsp. Baking soda
1/2 tsp. Salt
2 cups rinsed and drained blueberries, dredged in about 2 Tbs. flour

Glaze: Combine zest and juice of 1 lemon and enough powdered sugar to make light glaze.

Combine bran flakes and milk and allow flakes to soften about 5 minutes. Add sugar, eggs, oil, lemon zest and lemon juice. Combine dry ingredients and add to wet mixture. Fold in blueberries. Bake at 400 degrees for about 15- 20 minutes in lined muffin tins. Brush a light layer of the glaze on the muffins while they are still warm. Makes a little over 2 dozen muffins.