It is normal to have cravings this late in pregnancy?  Or maybe I just LOVE these bran muffins.  They aren’t typical - they are really light and fluffy.  So light, in fact, that I had 7 the other day in a span of 2  hours (with no ill side effects if you know what I mean).

In the words of Yo Gabba Gabba - “Try it!  You’ll Like it!”

4 c. flour (I use whole wheat - makes them a bit heavier but not enough to really notice)
2 c. wheat bran
1 1/3 c. sugar (you can use Splenda too)
4 tsp. baking soda
2 tsp. baking powder
2 tsp. salt
4 c. buttermilk (1 quart)
4 eggs
1 c. canola oil

Mix these ingredients together.  Preheat oven to 350 degrees and cook for 18-20 min.

This makes a lot of batter, but it is good for 3 weeks in the fridge so you cook just what you need.  Of course, you can always halve the recipe as well.

Note:  You can add anything to this batter like millet just for a little crunch, fresh fruit, nuts, or anything that suits your fancy.