Fruit Muffins

Submitted by SweetDivaMJ

"I used to work for a doctor's office many years ago and got this recipe off of a calendar. They are packed with fruit - makes a lot and freeze well. **PLEASE NOTE** If you substitute store-bought wheat flour for the all-purpose, you do not need to add the additional amount of flour - just use the same amount as all-purpose, or half all-purpose and half wheat."

 

• Ready In: 1hr 15mins
• Ingredients: 10
• Serves: 30

ingredients

• 946.36 1182.95 ml freshly ground soft wheat flour or 1182.95 ml oat flour
• 354.88 ml buttermilk
• 473.18 ml sugar
• 481.94 g can apricots, drained and coarsely chopped (1 cup)
• 9.85 ml baking soda
• 3 egg whites, lightly beaten
• 354.88 ml raisins
• 118.29 ml vegetable oil or 118.29 ml canola oil
• 14.79 ml oat bran
• 295.73 ml mashed bananas (4 med.)

directions

1. Preheat oven to 400*.
2. In a large bowl, stir together flour, sugar, and baking soda.
3. In a med.-sized bowl, stir together egg whites, oil, banana, buttermilk, apricots and raisins.
4. Make a well in the center of the dry ingredients and pour in the liquid ingredients; do not over mix.
5. Spoon batter into prepared tins, sprinkle oat bran on top.
6. Bake for 25- 30 minute or until a wooden pick inserted in the center comes out clean.
7. Yield: 30 servings.