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:
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.
Servings: Serve
Time preparation: 20 min.
Time total: 45 min.