| • | 16 oz. The Perfect Purée Red Raspberry Puree, thawed |
| • | 3 cups sifted all-purpose flour |
| • | 1 tsp. baking soda |
| • | 1 tsp. salt |
| • | 1/4 tsp. baking powder |
| • | 1/4 tsp. ground cinnamon |
| • | 3 large eggs |
| • | 2 cups granulated sugar |
| • | 8 oz. vegetable oil |
| • | 1 tsp. vanilla |
| |
| Method: |
| 1. | Preheat oven to 350° F. In a large bowl stir together flour, baking soda, salt, baking powder, and cinnamon. Set aside. |
| 2. | In another bowl beat eggs until light and frothy. On low speed of electric mixer beat in sugar, oil, vanilla, and the Red Raspberry puree until thoroughly combined. Fold raspberry mixture into flour mixture until smooth. |
| 3. | Pour one ounce (2 tbsp.) of batter into 96 lightly oiled mini muffin cups. Bake for 15 to 20 minutes, or until a wooden pick inserted in centers comes out clean. Cool on wire racks. |
| |
| Serving Suggestion: |
| Use these muffins as an accompaniment to a fresh fruit platter, a Waldorf salad, or a breakfast or brunch entree. Try baking the same batter in mini loaf pans and serve as a coffee-time treat. |
