Wild Berry Cupcakes

I adapted this from a very tasty and moist cake recipe "Raspberry Pudding Cake" from the website: www.recipegoldmine.com to get more fiber, and less sugar. I've made these with fresh mulberries, raspberries and blueberries. I've also made them with apples, dried blueberries, dried cranberries or other dried fruits or raisins, but since these are sweeter than the fresh berries, sugar can be cut further if you mind eating excess sugar.

• Ready In: 30 mins
• Serves: 12
• Yields: 12 cupcakes

Ingredients

• DRY INGREDIENTS

• 1  cup whole wheat flour (120g)
• 1  cup oatmeal (120g)
• 2  teaspoons baking powder
• 1⁄2 teaspoon baking soda

• WET INGREDIENTS

• 1⁄2 cup low-fat milk (90g) or 1⁄2 cup soymilk (90g)
• 1 1⁄2 tablespoons butter (52g) or 1 1⁄2 tablespoons  vegetable oil (52g)
• 1⁄4 cup brown sugar (50g)
• 1⁄2 cup granulated sugar (100g)
• 1  egg, beaten
• 2  cups  fresh berries
• 1⁄2 cup  mixed chopped  nuts (optional, 100g)

Directions

1. Preheat oven to 350°F.
2. Mix the dry ingredients well; set aside.
3. Put milk and butter in a pot of about 4 quarts, warm the milk slightly and slowly just to melt the butter.
4. Move the pot away from fire, stir in sugar (this will cool down the pot so as not to cook the next ingredients), and then the egg, nuts and the dry ingredients. Mix well. The batter can be thick. Fold in the berries gently.
5. Bake in cups for about 12-15 minutes until golden.