Triple Berry Muffins

"Posted in response to a request. Source: Burt Wolf's Origins, Yukon"
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Ready In:
12 muffins




  • 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.

Questions & Replies

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  1. 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.


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