Recipe by Tish
Posted in response to a request. Source: Burt Wolf's Origins, Yukon
Top Review by Roosie
Nice and moist with a slightly wheaty/bran-y flavor. BF and I agreed though that it wasn't quite sweet enough, despite the sugar on top. I would probably up the sugar and use 1/3-1/2 cup. I used rice bran oil for the vegetable oil, wheat bran, omited the salt and used whole wheat pastry flour rather than all-purpose. We used about 1/2 cup raspberries and 1/4 cup blueberries, but I think that you could also have more berries in this. Easy to throw together, though and a nice hearty and healthy breakfast, but like I said, I think it should be sweeter and I would like it to have more fruit. Moist and lovely texture though.
- 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 See How It's Made
- 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.