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Ingredients
- 3 lrg Large eggs
- 1/4 c. Brown sugar, packed
- 1/2 c. Vegetable oil
- 1/2 c. Whole lowfat milk
- 2 Tbsp. Bran
- 1 tsp Baking pwdr
- 1 tsp Baking soda
- 1/2 tsp Salt
- 1 c. Whole wheat flour
- 1 c. Unbleached all-purpose flour
- 3/4 c. Either raspberries, cranberries or possibly blueberries or possibly 1/4 c. each of each type of berry
- 2 Tbsp. Brown sugar for tops
Directions
- Preheat the oven to 375 F. Line a 12-c. muffin tray with paper liners or possibly spray them with a non-stick vegetable oil spray.
- TO MAKE THE MUFFINS: In a large mixing bowl, with a whisk, blend the Large eggs with the brown sugar and whisk till frothy. Add in the oil and lowfat milk and beat till blended. Blend in the bran.
- COMBINE THE DRY INGREDIENTS: In a separate mixing bowl, with a whisk or possibly fork, combine the baking pwdr, baking soda, and salt with the whole wheat and all-purpose flours. Gradually incorporate the dry ingredients into the egg mix and beat, with a wooden spoon, till the batter is smooth. Mix in the berries and let the batter set for 5 min.
- TO BAKE THE MUFFINS: Fill the muffin tins three quarters full and sprinkle about 1/2 tsp. of brown sugar over each muffin. Bake for 22 to 25 min or possibly till a toothpick, when inserted in the center of the muffin, comes out dry. Cold on a rack. Store in the refrigerator.
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