Apple Raspberry Muffins

There are times when I crave bread. Actually I crave bread a lot, but I have to say no to overindulgence. But when I want some some for breakfast, I think this recipe hits the spot:

1/2 c. dark brown sugar, firmly packed
3 tbsp. vegetable oil
1 lg. egg
1/3 c. all-purpose flour
1/3 c. cake flour
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. cinnamon
Pinch of salt
1-1/4 lg. Granny Smith apples, about 10 total, peeled & chopped (1-1/2 c. chopped)
1/2 to 3/4 c. sm. raspberries and/or cranberries

Put rack in center of oven and heat to 350 degrees. Line muffin cups with paper liners or grease cups. Use mixer or wooden spoon to combine sugar, oil and eggs until smooth. Sift flours, baking powder, baking soda, cinnamon and salt together. Add to above mixture and mix lightly. Batter will be very thick. Stir in apples which loosens batter slightly.

Fill muffin cups 2/3 full. Place about 5 berries on top of each. Bake until brown on edges, about 28 to 30 minutes. Cool 10 minutes before removing from cups. Can be baked ahead and frozen. To serve, reheat in a 300 degree oven or in microwave on medium-high until warm. Butter muffins, serve and enjoy!