Berry Chip Muffins
1 cup pureed berries*
3/4 cup sugar
1/2 teaspoon salt
1/4 cup oil
2 cups flour
1 1/2 teaspoons cream of tartar
3/4 teaspoon baking soda
*I have used strawberries, blueberries, blackberries, raspberries, cherries, and even leftover apple – when you puree, use a splash of water.
1) Beat liquid ingredients and sugar together first.
2) Add remaining ingredients and mix only until ingredients are combined. Batter will be lumpy.
3) Pour into oiled muffin tin, or loaf pan. Bake in preheated oven at 350 F until muffin bread springs back to touch or toothpick comes out clean. For mini-muffins 10-15 minutes, for regular muffins 20-30 minutes, for loaf pan 40-55 minutes, depending on how hot your oven runs.