Raspberry Muffins

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Martha Klemenz stirs bran cereal, wheat germ, oat bran and fresh raspberries into her hearty morning muffins.   John Starks | Staff Photographer

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4 cups whole wheat flour

¼ cup bran cereal

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¼ cup wheat germ

¼ cup oat bran

2 cups packed brown sugar

1 tablespoon baking powder

1 teaspoon baking soda

3 oranges, zested and juiced (for 1½ cups juice)

4 tablespoons cold butter

2 eggs beaten

12 ounces raspberries

3 ounces chopped walnuts (optional)

Topping

3 tablespoons sugar

3 tablespoons cinnamon

½ teaspoon ground cloves

4 tablespoons butter melted

Heat oven to 350 degrees. Grease two, 12-cup muffin tins or prepare with cupcake liners.

In a large bowl combine the flour, cereal, wheat germ, oat bran, sugar, baking powder, baking soda and orange zest. With your fingers or pastry cutter work the butter into the dry ingredients. Add the eggs and orange juice and stir to combine. Fold in the raspberries and walnuts.

For the topping: In a small bowl stir the sugar, cinnamon, clove.

Spoon batter into a muffin tin until three-quarters full. Brush top each muffin with melted butter and sprinkle on some topping. Bake 25-30 minutes. Muffins are done when a toothpick inserted comes out clean.

Serves 24.