Triple Berry Quick Muffin Wheat Belly Recipe 445

Steps:

• In a large bowl, combine the first six ingredients. In another bowl, beat the eggs, milk and butter; stir into dry ingredients just until moistened. Fold in berries. , Fill greased or paper-lined muffin cups three-fourths full. Bake at 375° for 18-20 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm.

Steps:

• In a large bowl combine the dry ingresients.
• In another bowl beat the eggs,milk and butter, stir into the dry ingredients,just until moist.
• fold in berries.
• Fill greased or paper lined muffin pans 3/4 full.
• Bake at 375 for 20 minutes or until toothpick comes out clean.
• Cool for 5 minutes.
• Remove from Pan to a wire rack.

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.