triple berry muffins

ingredients:

1/2 cup of canola or vegetable oil

1/2 cup of brown sugar

1/2 cup of white sugar

1 tsp of vanilla extract

2 large eggs

1 cup of milk

2-1/2 cups of flour

1 tsp of baking soda

1 tbsp of baking powder

1/2 tsp of sea salt

1/2 cup of blueberries (if frozen, let thaw and drain any liquid)

1/2 cup of blackberries (if frozen, let thaw and drain any liquid)

1/2 cup of raspberries (if frozen, let thaw and drain any liquid)

coarse sugar, optional

supplies:

12-cup muffin tin with 12 liners

2 mixing bowls and spoons

directions:

preheat your oven to 425 and line your muffin tin with the liners. in a bowl, mix the oil, white and brown sugar, and vanilla extract well. add in the eggs, mix til combined, then add the milk. set aside. in a second bowl, combine all the dry ingredients: flour, baking soda, baking powder, and sea salt. next, combine the wet ingredients with the dry ingredients, stirring until just combined. add in the berries and fold until just combine. pour the batter into the muffin tins evenly. if desired, sprinkle the top each muffin with coarse sugar. bake in the oven for 5 minutes, then reduce the oven temperature to 375, and bake for an additional 12-15 minutes, or until a toothpick comes out clean in the center. let cook for 5-10 minutes before eating. enjoy!

note: you can use one type of berry if you don’t want to do all three.