148 kcalGinger-Wheat Mulberry Muffins
35 min serves 20
Vegetarian
2gprotein23gcarbs6gfat
Ingredients
- •1 cup whole wheat flour
- •1 cup flour
- •1 teaspoon baking powder
- •1 teaspoon baking soda
- •½ teaspoon salt
- •1 teaspoon ground ginger
- •½ cup butter
- •½ cup sugar
- •¼ cup honey
- •1 large egg
- •1 cup yogurt
- •¼ cup crystallized ginger
- •1½ cups mulberries
- •¼ cup brown sugar
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Method
Adapted from foodista.com
- Preheat the oven to 450°F.
- Mix together the flours, baking powder, baking soda, salt, and ground ginger, and set aside.
- In a separate bowl, mix the melted butter, sugar, honey, egg and yogurt.
- Pour the wet mixture into the dry ingredients.
- Toss the mulberries in 1 Tb. of flour to coat.
- Fold the crystallized ginger and mulberries into the batter.
- Using a spoon, scoop the batter evenly among 18-20 lined muffin cups or greased muffin pans.
- Sprinkling the cup of brown sugar on top of each muffin.
- Bake for 12-14 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Cool the muffins for 5 minutes, then turn them out of the pans to cool completely.
Dietary labels come from the recipe’s source data — double-check the ingredients if you’re cooking for an allergy.
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Recipe and photo by Live Better AI. Adapted from foodista.com.