Name: Triple Berry Muffins
Ingredients: 3 lg Eggs; 1/4 c Brown sugar; packed; 1/2 c Vegetable oil; 1/2 c Whole milk; 2 tb Bran; 1 ts Baking powder; 1 ts Baking soda; 1/2 ts Salt; 1 c Whole wheat flour; 1 c Unbleached all-purpose flour; 3/4 c Either raspberries; cranberries or; ; blueberries or 1/4; ; cup each of each; ; type of berry; 2 tb Brown sugar for tops

Having lost the security of being rooted in the eternal reality of the Word of God, we are looking to busy activity to fill the void that has been created in our lives. And under that bondage to activity we find it difficult to linger with the Word simply for the joy of it. In fact, we may be afraid to stop our busyness lest it expose the shallowness of our lives. So we go on from activity to activity, from project to project. But activity is a dangerous source of fulfillment. Instead of finding our identity, our sense of self-worth, from our relationship with God, we begin to look to success in programs and other earthly indicators of success for our self-worth. But these will never satisfy. This will only enslave us more in our bondage to activity.

Ajith Fernando

CATEGORY	CUISINE	TAG	YIELD
Eggs, Vegetables, Dairy		Burt, Wolf	1	servings

INGREDIENTS

3	lg	Eggs
1/4	c	Brown sugar; packed
1/2	c	Vegetable oil
1/2	c	Whole milk
2	tb	Bran
1	ts	Baking powder
1	ts	Baking soda
1/2	ts	Salt
1	c	Whole wheat flour
1	c	Unbleached all-purpose flour
3/4	c	Either raspberries; cranberries or
		; blueberries or 1/4
		; cup each of each
		; type of berry
2	tb	Brown sugar for tops

INSTRUCTIONS

Preheat the oven to 375&deg; F. Line a 12-cup muffin tray with paper liners or
spray them with a non-stick vegetable oil spray.
TO MAKE THE MUFFINS: 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.
COMBINE THE DRY INGREDIENTS: 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.
TO BAKE THE MUFFINS: Fill the muffin tins three quarters full and sprinkle
about 1/2 teaspoon of brown sugar over each muffin. Bake for 22 to 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.
Converted by MC_Buster.
Per serving: 1796 Calories (kcal); 129g Total Fat; (62% calories from fat);
38g Protein; 135g Carbohydrate; 578mg Cholesterol; 3058mg Sodium Food
Exchanges: 6 Grain(Starch); 2 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 24 1/2
Fat; 2 1/2 Other Carbohydrates
Converted by MM_Buster v2.0n.

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