Triple Berry Muffins
Instructions:
- 3 Large Eggs
- 1/4 Cup Brown sugar; packed
- 1/2 Cup Vegetable oil
- 1/2 Cup Whole milk
- 2 Tablespoon Bran
- 1 Teaspoon Baking powder
- 1 Teaspoon Baking soda
- 1/2 Teaspoon Salt
- 1 Cup Whole wheat flour
- 1 Cup Unbleached all−purpose flour
- 3/4 Cup Either raspberries; cranberries or blueberries or 1/4 cup each of each type of berry
- 2 Tablespoon Brown sugar for tops
- Preheat the oven to 375 F. Line a 12−cup muffin tray with paper liners or spray them with a non−stick vegetable oil spray.
- TO MAKE THE MUFFINS:
- In a large mixing bowl, with a whisk, blend the eggs with the brown sugar and whisk until frothy. Add the oil and milk and beat until blended. Blend in the bran.
- COMBINE THE DRY INGREDIENTS:
- In a separate mixing bowl, with a whisk or fork, combine the baking powder, baking soda, and salt with the whole wheat and all−purpose flours.
- Gradually incorporate the dry ingredients into the egg mixture and beat, with a wooden spoon, until the batter is smooth.
- Fold in the berries and let the batter set for 5 minutes.