These favorite breakfast muffins are not overly sweet, bake to a perfect delicate crust, and freeze well. The recipe was initially loved during pregnancy for its nutritional benefits, like folate and fiber. It’s an adapted version of the “Gingery Cran-Bran Muffins” recipe from the 2019 book, “Eating for Pregnancy”. The muffins get their nutritional boost from the use of bran flakes and can last up to 5 days in the fridge or be frozen for up to 3 months.