Triple Berry Muffins - cooking recipe

Ingredients
    3 large eggs
    1/4 cup brown sugar, packed
    1/2 cup vegetable oil
    1/2 cup whole milk
    2 tablespoons natural 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 3/4 cup cranberries or 3/4 cup blueberries (or 1/4 cup each of each type of berry)
    2 tablespoons brown sugar, for tops
Preparation
    Preheat the oven to 375F.
    Line a 12-cup muffin tray with paper liners or spray them with a non-stick vegetable oil spray.
    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.
    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.
    Fill the muffin tins three quarters full and sprinkle about 1/2 tsp of brown sugar over each muffin.
    Bake for 22-25 minutes or until a toothpick, when inserted in the center of the muffin, comes out dry.
    Cool on a rack.
    Store in the refrigerator.

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