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Receta Triple Berry Muffins

Name: Triple Berry Muffins
Ingredients: 3 lrg Large eggs; 1/4 c. Brown sugar, packed; 1/2 c. Vegetable oil; 1/2 c. Whole lowfat milk; 2 Tbsp. Bran; 1 tsp Baking pwdr; 1 tsp Baking soda; 1/2 tsp Salt; 1 c. Whole wheat flour; 1 c. Unbleached all-purpose flour; 3/4 c. Either raspberries, cranberries or possibly blueberries or possibly 1/4 c. each of each type of berry; 2 Tbsp. Brown sugar for tops

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Ingredientes

3 lrg Large eggs
1/4 c. Brown sugar, packed
1/2 c. Vegetable oil
1/2 c. Whole lowfat milk
2 Tbsp. Bran
1 tsp Baking pwdr
1 tsp Baking soda
1/2 tsp Salt
1 c. Whole wheat flour
1 c. Unbleached all-purpose flour
3/4 c. Either raspberries, cranberries or possibly blueberries or possibly 1/4 c. each of each type of berry
2 Tbsp. Brown sugar for tops

Direcciones

Preheat the oven to 375 F. Line a 12-c. muffin tray with paper liners or possibly spray them with a non-stick vegetable oil spray.
TO MAKE THE MUFFINS: In a large mixing bowl, with a whisk, blend the Large eggs with the brown sugar and whisk till frothy. Add in the oil and lowfat milk and beat till blended. Blend in the bran.
COMBINE THE DRY INGREDIENTS: In a separate mixing bowl, with a whisk or possibly fork, combine the baking pwdr, baking soda, and salt with the whole wheat and all-purpose flours. Gradually incorporate the dry ingredients into the egg mix and beat, with a wooden spoon, till the batter is smooth. Mix in the berries and let the batter set for 5 min.
TO BAKE THE MUFFINS: Fill the muffin tins three quarters full and sprinkle about 1/2 tsp. of brown sugar over each muffin. Bake for 22 to 25 min or possibly till a toothpick, when inserted in the center of the muffin, comes out dry. Cold on a rack. Store in the refrigerator.