 |
Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 6 |
|
Source: Burt Wolf's Origins, Yukon. 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 cup raspberries or 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 |
Directions:
1. Preheat the oven to 375F.
2. Line a 12-cup muffin tray with paper liners or spray them with a non-stick vegetable oil spray.
3. In a large mixing bowl, with a whisk, blend the eggs with the brown sugar and whisk until frothy.
4. Add the oil and milk and beat until blended.
5. Blend in the bran.
6. 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.
7. Gradually incorporate the dry ingredients into the egg mixture and beat, with a wooden spoon, until the batter is smooth.
8. Fold in the berries and let the batter set for 5 minutes.
9. Fill the muffin tins three quarters full and sprinkle about 1/2 tsp of brown sugar over each muffin.
10. Bake for 22-25 minutes or until a toothpick, when inserted in the center of the muffin, comes out dry.
11. Cool on a rack.
12. Store in the refrigerator.
|
|