Dairy-free Berry Cupcakes - Recipe

For the cupcakes:
2 1/2 cups mixed fresh berries
>such as blueberries, strawberries, cranberries, blackberries, raspberries<
2 cups all-purpose flour
1/2 cup packed brown sugar
1 tbsp. baking powder
4 tbsp. vegetable oil
2 lightly beaten eggs

1. Preheat the oven to 350F. In a food processor, puree 1 1/2 cups of the berries until smooth. In a small bowl, lightly crush the reserved cup of berries with a fork. In a medium bowl, mix the flour, sugar, and baking powder. In a large bowl, beat the eggs and oil. Add the pureed berries to the eggs and oil and mix well. Stir in the flour mixture until well combined. Gently fold in the crushed berries until evenly dispersed. Spoon about 1/4 cup of batter into each well of a muffin tin lined with baking cups. Bake for 18-22 minutes. Remove from the oven and cool for 30 minutes. Top with a tablespoon of mixed berry jam before serving.

Makes approximately 12 cupcakes

*Most grocery stores carry frozen packages of mixed fruits, try a field berry mix for a delicious blend of fruits. Just remember to defrost 2 1/2 cups before starting to make these cupcakes*