Triple berry muffins

1 servings

Ingredients

Quantity Ingredient
3 larges Eggs
¼ cup Brown sugar; packed
½ cup Vegetable oil
½ cup Whole milk
2 tablespoons Bran
1 teaspoon Baking powder
1 teaspoon Baking soda
½ teaspoon Salt
1 cup Whole wheat flour
1 cup Unbleached all-purpose flour
¾ cup Either raspberries; cranberries or
; blueberries or 1/4
; cup each of each
; type of berry
2 tablespoons Brown sugar for tops

Directions

Preheat the oven to 375ø 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 ½ 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.

Converted by MC_Buster.

Per serving: 1796 Calories (kcal); 129g Total Fat; (62% calories from fat); 38g Protein; 135g Carbohydrate; 578mg Cholesterol; 3058mg Sodium Food Exchanges: 6 Grain(Starch); 2½ Lean Meat; 0 Vegetable; 0 Fruit; 24 ½ Fat; 2 ½ Other Carbohydrates

Converted by MM_Buster v2.0n.

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