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. Per serving: 1796 Calories (kcal); 129g Total Fat; (62% calories from fat); 38g Protein; 135g Carbohydrate; 578mg Cholesterol; 3058mg Sodium Food Exchanges: 6 Grain(Starch); 2 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 24 1/2 Fat; 2 1/2 Other Carbohydrates Converted by MM_Buster v2.0n.
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|Serving Size: 1 Serving (1364g)|
|Recipe Makes: 1|
|Calories from Fat: 1379 (43%)|
|Amt Per Serving||% DV|
|Total Fat 153.3g||204 %|
|Saturated Fat 29.9g||150 %|
|Monounsaturated Fat 75.4g|
|Polyunsanturated Fat 33.1g|
|Cholesterol 3175.6mg||977 %|
|Sodium 2740.7mg||95 %|
|Potassium 2362.6mg||62 %|
|Total Carbohydrate 359.8g||106 %|
|Dietary Fiber 36g||144 %|
|Sugars, other 323.8g|
|Protein 127.4g||182 %|
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Calories per serving: 3227
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