Triple Berry Muffins

3 Large Eggs
1/4 Cup Brown sugar; packed
1/2 Cup Vegetable oil
1/2 Cup Whole milk
2 Tablespoon 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 Either raspberries; cranberries or blueberries
or 1/4 cup each of each type of berry
2 Tablespoon Brown sugar for tops

Preheat the oven to 375 F. Line a 12-cup muffin tray with paper liners or
spray them with a non-stick vegetable oil spray.

TO MAKE THE MUFFINS: 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.

COMBINE THE DRY INGREDIENTS: 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.

TO BAKE THE MUFFINS: Fill the muffin tins three quarters full and sprinkle
about 1/2 teaspoon of brown sugar over each muffin. Bake for 22 to 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.