Triple Berry Muffins

Triple Berry Muffins


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.

TO BAKE THE MUFFINS: Fill the muffin tins three quarters full and sprinkle about 1/2 teaspoon of brown sugar over each muffin. Bake for 22 to 25 minutes or until a toothpick, when inserted in the center of the muffin, comes out dry. Cool on a rack. Store in the refrigerator.

B-man :wink: