JERILYN'S WHOLE-WHEAT APPLE CIDER AND BLACKBERRY MUFFINS

Jerilyn's Whole-Wheat Apple Cider And Blackberry Muffins image

Provided by Marian Burros

Time 40m

Yield 12 large muffins

Number Of Ingredients 10

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Ingredients

4 tablespoons corn or safflower oil
1/2 cup honey (preferably fruit honey like blackberry)
2 cups fresh apple cider
2 eggs
2 1/2 cups stone-ground whole-wheat flour
1 cup unprocessed bran
1 cup stone-ground yellow cornmeal
1/2 cup soy flour
1 tablespoon baking powder
2 cups fresh or frozen blackberries

Steps:

Blend together oil, honey, cider and eggs. Set aside.
In medium-size mixing bowl combine remaining ingredients except blackberries. Pour liquid mixture over dry ingredients. Blend briefly. Do not overmix. Stir in blackberries. If blackberries are frozen, do not thaw. If using fresh blackberries, dry after rinsing.
Preheat oven to 375 degrees.
Line 12 large muffin cups with paper cupcake liners or grease the cups. Spoon mixture into muffin pans and bake 25 to 30 minutes at 375 degrees.

Nutrition Facts : @context http, Calories 260, UnsaturatedFat 6 grams, Carbohydrate 46 grams, Fat 7 grams, Fiber 5 grams, Protein 7 grams, SaturatedFat 1 gram, Sodium 108 milligrams, Sugar 17 grams, TransFat 0 grams