Fruit Muffins

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: 1 hr 15 mins
• Serves: 30

Ingredients

• 4  cups all-purpose flour or 5  cups  freshly ground soft wheat flour or 5  cups  oat flour
• 1 1⁄2 cups buttermilk
• 2  cups sugar
• 1 (17 ounce) can apricots, drained and coarsely chopped (1 cup)
• 2  teaspoons baking soda
• 3  egg whites, lightly beaten
• 1 1⁄2 cups raisins
• 1⁄2 cup  vegetable oil or 1⁄2 cup canola oil
• 1  tablespoon  oat bran
• 1 1⁄4 cups  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.