These freeze well.

Dry Ingredients:

  • 2 ¾ C mixed flour
  • 1 ½ tsp. tapioca or white sweet potato or corn free baking powder
  • ½ tsp. salt

Wet Ingredients:

  • 2 eggs or 2 batches of egg replacer (Note 1)
  • ¼ C oil, any variety
  • 1 ½ C of fruit sweet mix (Note 2)


  1. Blend wet ingredients.
  2. Add the dry ingredients to the wet and stir until just mixed.
  3. Bake in a well-greased mini muffin tin at 350 degrees Fahrenheit for 4-6 minutes.

Note 1:

This contains potato. Use baking powder when you’re not using egg or potato in your rotation. If you’re not using egg replacer, increase the baking powder to 3 tsp.

Note 2:

You can thin by half to make a lighter, less sweet muffin.