Preheat oven to 375°F. Grease 9 large or 16 regular muffin cups.

Whisk dry ingredients in large bowl.

Whisk liquid ingredients. Add to dry ingredients and stir just until blended. Let stand 15 minutes at room temperature.

Add nuts, raisins and mix briefly. Gently fold in berries last

Cupcake sized: Use #24 disher which makes 12 muffins. Sprinkle with muscovado sugar. Bake about 18-20 minutes or until tester comes out clean. Cool in the muffin tin about 5 minutes then turn out on wire

Large muffin sized: Use #16 disher, slightly overfilled, which makes 12 large muffins. Sprinkle with Muscovado suger. Bake about 25-30 minutes or until tester comes out clean.

Notes: 9/4/18: I added molasses, upped oil and substituted crushed pineapple for apples. Added craisins. Wonderful! Try filling fuller, like 3/4. Later, eliminated pineapple. Too much hassle for little return.