Triple Berry Muffins

3 large eggs 1/4 cup brown sugar, packed 1/2 cup vegetable oil 1/2 cup whole milk 2 tablespoons 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 of either raspberries, cranberries or blueberries or 1/4 cup each of each type of berry 2 tablespoons 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.