Recipe: Triple Berry Muffins

Paula, these muffins are not low-fat, but it can be a start if your sister is interested in experimenting. You can use nonfat milk instead of whole, use eggbeaters, or 1 egg and 2 egg whites, etc. It shouldn't be too hard to make this recipe low-fat.

Triple Berry Muffins

3 large eggs
1/4 cup brown sugar, packed
1/2 cup vegetable oil
1/2 cup whole milk
2 tablespoons natural bran
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup whole-wheat flour
1 cup unbleached all-purpose flour
3/4 cup raspberries or cranberries or blueberries (or 1/4 cup each of each type of berry)
2 tablespoons brown sugar, for tops

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.