Breakfast muffins

Julia: Let's make muffins: I have whole wheat flour, white flour, cornmeal; and blueberries, cranberries, walnuts, almonds... [i.e., these are things to choose from]

Dan: Yes.

Blueberries and cranberries are so happy together in this muffin!  All in all a good muffin, but the texture's pretty heavy, so if you're looking for something more cake-like, I'd skip the cornmeal and maybe use less whole wheat flour.  Or, do as we did and slather in earth balance.

Berry Breakfast Muffins

Ingredients

1 c whole wheat flour

1 c white flour

1/2 c (?) corn meal

1/4 tsp salt

1 tsp baking soda

2 "eggs" (ener-g egg replacer)

1/3 c corn oil

1+ c soymilk (as needed to make batter consistency)

1/2 c sugar

frozen bluberries

fresh cranberries

sliced almonds

Instructions

Preheat oven to 375* F.  In a bowl, combine dry.  Add wet.  Stir in berries.  Put in oiled muffin tin.  Top with almonds.  Bake for 20-22 minutes.  Makes 12 muffins.