| 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° 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.
A Message from our Provider:
“Some people are kind, polite, and sweet-spirited – until you try to sit in their pews.”