3 cups sifted all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1/4 teaspoon baking powder
1/4 teaspoon ground cinnamon
3 large eggs
2 cups granulated sugar
8 oz vegetable oil
1 teaspoon vanilla
16 oz Blackberry, thawed and pureed
Preheat oven to 350° F. In a large bowl stir together flour, baking soda, salt, baking powder, and cinnamon. Set aside.
In another bowl beat eggs until light and frothy. On low speed of electric mixer beat in sugar, oil, vanilla, and puree until thoroughly combined. Fold blackberry mixture into flour mixture until smooth.
Pour one ounce (2 tablespoons) 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.
