These yummy muffins were a recipe I adapted from December's Homemakers magazine issue Sweet and Sour Bran Muffins. I made a few changes because of the ingredients I had at home. You could use any berries you have. They're really good right out of the oven and quick to make up. Perfect for breakfast.
1 cup all purpose flour
3/4 cup Red Fife** flour (or whole wheat)
3/4 wheat germ
1/2 packed brown sugar
1 tbsp baking powder
1 cup milk
1/4 vegetable oil
juice of half a lemon + about tbsp of lemon zest
1/2 cup frozen cranberries (thawed & chopped)
1/2 cup frozen blueberries
Whisk dry ingredients together. Mix wet ingredients separately. Stir both together until combined. Fold in berries. Put batter in muffin cups. Bake in 350* F oven for 35 mins. Makes 14 muffins.
**I used Red Fife because that's what I had. It is similar to Whole Wheat. The recipe calls for Whole Wheat.