Raspberry Bran Muffins + Homemade Hot Cocoa Mix

Back to school after Christmas break this morning.

I got up at 5:30 because I so wanted our first morning back to school to be a smooth one. It’s just so brutal if we end our break with a rushed morning and everyone yelling.

So, I made raspberry bran muffins, a new recipe from my sister.

And hot cocoa.

I haven’t packed away the snowman cups just yet.

Then I woke everyone up and told them that they could come put marshmallows in their hot chocolate as soon as they were dressed for school.

Including the homeschooler, who was a wee bit grouchy.

Then they all walked to school (even Simon, who will NOT be left out of the walk without all kinds of fits) in the 19 degree weather. They were so excited because they put a cup of water outside last night to see if it would freeze…and it did. You can’t believe the riotous giggling and gasps of amazement this small event caused. Who knew frozen water could be so enthralling? Hello. It’s just ice.

So now that the first day back is under our belts, I am off to find a sunny spot to nap.

Raspberry Bran Muffins

makes 4-5 dozen

2 c. sugar

1 c. melted butter

4 c. all bran

5 cups flour (I used half-whole wheat flour)

5 teaspoons baking soda

2 teaspoon salt

4 cups buttermilk

2 cup warm water

4 eggs

2 teaspoons lemon zest

4 cups frozen raspberries

Directions:

Pour warm water over all bran. Set aside to cool.

Mix butter and sugar, add eggs and buttermilk.

Sift dry ingredients together. Fold them into the water/bran mixture.

Combine everything until mixed.

You can refrigerate at this point if you want to make the night before.

Before baking add 4-5 cups frozen raspberries.

Bake at 400 for 15-20 minutes.

Homemade Hot Cocoa

1 pound box powdered sugar

4 cups powdered milk

1 pound container coffeemate creamer

1 pound nestle quick

2 teaspoons cinnamon

½ cup crushed candy canes

Use about 1/3 cup of cocoa for 1 large mug of hot water.

Cheers to hot cocoa for breakfast!  Enjoy!!