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Fruit Muffins

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Prep Time:

15 minutes

Cooking Time:

15 to 20 minutes

Yield:

95 mini muffins

Ingredients

  • 4 cups fruit puree
  • 1 1/2 cups vegetable oil
  • 2 cups sugar (or to taste)
  • 6 eggs
  • 5 1/2 cups all purpose flour
  • 1 1/2 teaspoons baking soda
  • 1 1/2 teaspoons baking soda
  • 1 1/2 teaspoons salt
  • 1 teaspoon almond extract
  •   Turbinado sugar for sprinkling

Directions

We use banana in this recipe most of the time but these work great with other fruit purees. Sometimes we use pumpkin or berry. Our batches are pretty large to accommodate our busy inn. You may want to adjust the size.

Preheat oven to 400 degrees.

In one bowl combine all wet ingredients, including white sugar. Mix well.

In another bowl combine all dry ingredients making sure there are no lumps. Mix well.

Combine wet and dry mixtures. Fold gently together just until mixed. Do no over mix.

Spray muffin tins with non stick spray. Fill tins just over 3/4 full. Sprinkle with Turbinado sugar. Bake for about 15 to 20 minutes or just until golden brown.