Great Grandmas’ Berry Berry Muffins:
This is one of the best muffin recipes for that I found in my Grandmother’s Tin Box. Originally, this recipe was called Strawberry Muffins. I altered the recipe a bit for High Altitude, and added a mixture of different berries to find that the Berry Berry Muffins sold the best. Nevertheless, I prefer the straight strawberry. My Father however, preferred the straight blackberry. It is a matter of personal preference as to which berries to choose for this recipe. No matter which flavor you decide to use, this is a moist and tasty recipe; and much healthier for you than grabbing a candy bar or doughnut for a snack.
Preheat oven to 350 degrees F.
*Use only frozen or fresh frozen fruit
1 bag of frozen mixed berries, thawed or
2/3 cup of each: fresh frozen blueberries, raspberries, blackberries
and strawberries, thawed together in a microwave. (Do not drain the juice.)
4 eggs or equivalent amount of egg substitute
2 cups sugar or 1 3/4 cups sugar substitute
1 cup canola oil
3 1/4 cups flour
1 teaspoon baking soda
1. Mix together the eggs, oil, sugar, vanilla and half of the fruit with the juice.
Thoroughly mix these ingredients for 2 minutes.
2. Add the flour, baking soda alternately with the remaining fruit and juice to the oil and egg mixture.
If batter appears too liquidity, add 2 tablespoons more flour.
3. Grease 6 large muffin pan sections or 12 regular size muffin pan sections or about 2 dozen plus mini muffin pan sections.
4. Fill each section 7/8 full with batter with the batter.
5. Bake 25-45 minutes (depending on muffin size) until firm to touch or when an inserted toothpick comes out clean.
