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.