Great Grandmothers Berry Berry Muffins

(Sugar Free)

This is one of the best muffin recipes I found in my Grandmoms 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 discover 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 muffin and much healthier for you than grabbing a candy
bar or doughnut for a snack.

Use only fresh 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 liquid egg substitute
1 cup canola oil
2 cups sugar or 1 3/4 cups sugar substitute
3 1/4 cups flour
1 teaspoon baking soda

Preheat oven to 350 degrees F. Mix together the eggs, oil, sugar, and half
the fruit with the juice. Thoroughly mix these ingredients for 2 minutes.
Add the flour and 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. Grease 6 large muffin pan sections or 12 regular
size muffin pan sections or about 2 dozen plus mini muffin pan sections.
Fill each section 7/8 full with the batter. Bake 25-45 minutes (depending
on muffin size) until firm to touch or when an inserted toothpick comes
out clean.

Variations:

For individual fruit-flavored muffins (for example, just blueberry) use a
1/4 cup more fruit and juice combined.

For plain strawberry muffins, add 2 teaspoons vanilla and 1 1/2 teaspoons
cinnamon.

For plain raspberry muffins, add 2 teaspoons vanilla.

Add 1 extra egg when doubling or add 2 extra eggs when tripling this
recipe.




Source: rec.food.recipes