INGREDIENTS:

3 cups All-Purpose flour

1 tsp.  Salt

1 tsp.  Baking Soda

1/4 tsp.  Baking Powder

1 tsp.  Cinnamon* or 1 Tbsp.  Vanilla**

½ tsp. ground Nutmeg

2 cups mashed or shredded  Fruit

3 Eggs

2 cups Sugar

1 cup Vegetable Oil

DIRECTIONS:

Grease or spray 24 non-stick muffin cups, (As an alternative, use decorative paper or silicon liners)or spray a 10-12” Bundt Pan.

Set oven racks to positions # 2 & 4; preheat oven to 350 degrees.

Measure Flour, Salt, Baking Soda and Cinnamon; mix together in  medium bowl. Set aside.

Beat Eggs with paddle beater in electric mixer just until well blended.

Slowly add the Sugar and continue beating until all the Sugar is beaten in.

Lower speed to #1 and gradually add the Oil; turn speed back up to high and continue  beating until well blended.

Add the prepared Fruit and Vanilla; mix at low speed until well combined.

Slowly add the Flour mixture to the Egg mixture while still beating at low speed.

When all of the ingredients have been combined, pour into the greased pans and bake for 20-25 minutes or until a toothpick inserted in the  middle comes out clean and dry. Cool for 5-10 minutes; turn pans over onto the cooling rack. The muffins should come right out.  If not, gently tap the pan on the side.

* For Apples or Zucchini use Cinnamon.  For Peaches or Apricots, use Nutmeg.

** For Peaches, Apricots or Cherries use ½ tsp. Almond.  For all other fruits, use Vanilla.