The nice thing about this recipe is that it adapts to whatever fruit is in season. It also makes a large batch and freezes well. Use in the kid's lunches or have one for breakfast. They're moist and delicious.

Whittamore's Fruit Muffins

11 cups flour
3 cups sugar
6 eggs beaten
2 lbs. margarine, melted
6 cups milk
9 tbsp. baking powder
2 tbsp. cinnamon
1 tbsp. nutmeg
7 cups fruit (sliced strawberries, raspberries, blueberries, blackberries, sliced peaches and chopped apples)

Melt margarine, add milk and eggs. Mix well.
Mix all dry ingredients together, add liquid ingredients to dry ingredients, Mix and add fruit. Put in muffin tins and top with more fruit and bake at 425 degrees F for 20-25 minutes.

Makes 3 dozen and freezes well.

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