Preheat your oven to 500 F. In mixing bowl blend together the dry ingredients, including the fruit. In a separate bowl beat together the eggs and buttermilk until light and full of bubbles. Blend the wet ingredients into the dry, taking about 20 seconds to do so.

Fill the cups of a greased muffin tin 2/3 full (put a couple of tablespoons of water in any unfilled cups), place the tin in the oven, and reduce the temperature to 400 F and bake for about 20 minutes, or until the tops of the muffins spring back when pressed lightly. Yield is about 12 muffins.