BERRY-BLAST 4 GRAIN MUFFINS

• 1-1/4 cups whole wheat flour
• 1-1/4 cups large flake oats
• 2/3 cup cornmeal
• 2/3 cup natural wheat bran
• 3 tsp baking powder
• 1 tsp each baking soda, salt and cinnamon
• 1 orange (optional)
• 2/3 cup brown sugar
• 2 eggs
• 1-3/4 cups buttermilk
• 1/3 cup vegetable oil
• 1 tsp vanilla
• 1-1/2 cups fresh or frozen blueberries or raspberries or a mix

Preheat oven to 400F Lightly oil or spray a 12-cup muffin tin. Measure flour, oats, cornmeal, wheat bran, baking powder, baking soda, salt and cinnamon into a large bowl. Finely grate in 1 tbsp peel from orange, then add sugar. Using a fork, stir until evenly mixed.

In a small bowl, whisk eggs with buttermilk, oil and vanilla. Pour over flour mixture. Stir just until moistened, then add berries and stir until evenly distributed. Do not over mix. Divide mixture between muffin cups and fill each one right to the rim.

Bake in centre of preheated oven until a cake tester inserted in centre of muffins comes out clean, 20 to 25 minutes. Let stand 5 minutes, then turn onto a cooling rack. Delicious warm or at room temperature. Muffins keep well in a plastic bag or covered container at room temperature 2 days or freeze up to 1 month.