Jerilyn's Whole-Wheat Apple Cider And Blackberry Muffins

• 4 tablespoons corn or safflower oil
• 1/2 cup honey (preferably fruit honey like blackberry)
• 2 cups fresh apple cider
• 2 eggs
• 2 1/2 cups stone-ground whole-wheat flour
• 1 cup unprocessed bran
• 1 cup stone-ground yellow cornmeal
• 1/2 cup soy flour
• 1 tablespoon baking powder
• 2 cups fresh or frozen blackberries

1. Blend together oil, honey, cider and eggs.
2. Set aside.
3. In medium-size mixing bowl combine remaining ingredients except blackberries.
4. Pour liquid mixture over dry ingredients.
5. Blend briefly.
6. Do not overmix.
7. Stir in blackberries.
8. If blackberries are frozen, do not thaw.
9. If using fresh blackberries, dry after rinsing.
10. Preheat oven to 375 degrees.
11. Line 12 large muffin cups with paper cupcake liners or grease the cups.
12. Spoon mixture into muffin pans and bake 25 to 30 minutes at 375 degrees.

corn, honey, apple cider, eggs, stoneground, bran, stoneground yellow cornmeal, soy flour, baking powder, blackberries

Taken from cooking.nytimes.com/recipes/2318 (may not work)