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Triple Berry Muffins

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“Posted in response to a request. Source: Burt Wolf's Origins, Yukon”
READY IN:
45mins
SERVES:
12
YIELD:
12 muffins
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat the oven to 375F.
  2. Line a 12-cup muffin tray with paper liners or spray them with a non-stick vegetable oil spray.
  3. In a large mixing bowl, with a whisk, blend the eggs with the brown sugar and whisk until frothy.
  4. Add the oil and milk and beat until blended.
  5. Blend in the bran.
  6. 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.
  7. Gradually incorporate the dry ingredients into the egg mixture and beat, with a wooden spoon, until the batter is smooth.
  8. Fold in the berries and let the batter set for 5 minutes.
  9. Fill the muffin tins three quarters full and sprinkle about 1/2 tsp of brown sugar over each muffin.
  10. Bake for 22-25 minutes or until a toothpick, when inserted in the center of the muffin, comes out dry.
  11. Cool on a rack.
  12. Store in the refrigerator.

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