Place milk, egg, oil, sugar, salt, and the desired fruit in the processor bowl.
Process with the metal blade until the fruit is coarsely chopped.
Sift together in a large mixing bowl the flour and baking powder.
Pour in the liquid-fruit mixture and stir just until the dry ingredients are moistened.
Fill greased muffin pans 2/3 full.
Bake at 425°F for 15 to 20 minutes.
Remove from pan at once and serve hot with butter.
Variations.
Cheese Muffins: Follow directions for Fruit Muffins, but substitute 1 cup grated cheese, grated with the shredding disk, for the fruit.
Whole' Wheat Muffins: Use the Fruit Muffins recipe, but substitute 1 cup whole-wheat flour for 1 cup of the all-purpose flour.