TRIPLE BERRY MUFFINS
Make and share this Triple Berry Muffins recipe from Food.com.
Provided by TishT
Categories Quick Breads
Time 45m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 12
Steps:
- 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.
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Zenzele Hlatywayo
[email protected]I can't wait to try this recipe! It looks so delicious.
Dharmendra Prasad Sah
[email protected]These muffins are the perfect size for a quick breakfast or snack. They're also great for freezing.
Taiwo Ajayi
[email protected]I love the combination of berries in these muffins. They're so fresh and flavorful.
Alexander Varfas
[email protected]These muffins are so easy to make, even a beginner baker can do it.
Chiamaka Faith
[email protected]I made these muffins for a party and they were a huge hit! Everyone loved them.
Ruo Grand
[email protected]These muffins are the perfect way to use up leftover berries. They're also a great way to get your kids to eat fruit.
James Upshaw
[email protected]I'm not a big fan of berries, but these muffins were still really good. The muffin batter is so moist and flavorful.
Oware Danny
[email protected]These muffins are so good! I'm definitely going to make them again.
Nazari Farid
[email protected]The muffins didn't rise as much as I expected. I think I might have overmixed the batter.
Colette Pardy
[email protected]The muffins were a little too sweet for my taste. Next time, I'll reduce the amount of sugar.
Josh Cronin
[email protected]I substituted blueberries for the raspberries and they turned out great!
Gracie J
[email protected]These muffins are perfect for a quick breakfast or snack. They're also great for packing in lunches.
Ahmed Din
[email protected]I love how easy these muffins are to make. I always have berries on hand, so it's great to have a recipe that I can use them up in.
Shoaib Butt
[email protected]These muffins were a hit with my family! They're so moist and flavorful, and the berries add a perfect touch of sweetness. I'll definitely be making these again.