(One of the following
is good, although zucchini or carrots make a nice substitution for
the fruit: coarsely chopped apples, bananas, cranberries, or cherries)
Grease twelve 2-1/2-inch muffin cups and set aside. In a bowl, beat
sugar and butter with electric mixer until well combined. Beat in
eggs, sour cream and vanilla.
In another bowl, combine flour, baking powder, salt, baking
soda, cinnamon, nuts and fruit. Stir into butter mixture until just
moistened (batter should be lumpy.)
Spoon into prepared muffin cups, filling each cup two-thirds
full. Bake in a 400-degree oven for 20 minutes or until golden.
Cool in muffin cups on a wire rack for 5 minutes. Remove; serve