Berry Breakfast Muffins

Here is another great muffin to double and make extras to freeze and defrost as needed for breakfast, a meal on the run or a healthy snack. I used a mixture of gluten free flour and whole wheat pastry flour along with oat bran, but you could use all wheat if desired. Another interesting option for the milk is to use spoiled milk because it is wonderful for baking, and so nice to use instead of throw away.

• Time: 30 min
• Servings: 12

Source: otlane.netazoic.com

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