Ingredients for Mulberry Muffins
- Flour
- Brown Sugar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 large eggs
- 1 cup milk
- 1/2 cup melted shortening (vegetable or canola)
- Dried Mulberries
- 1/2 cup chopped nuts (optional)
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How to Make Mulberry Muffins
- Preheat oven to 425°F (220°C). Line a 12-cup muffin tin with paper liners.
- In a large bowl, whisk together 2 large eggs, 1 cup milk, and 1/2 cup melted shortening (vegetable or canola).
- In a separate medium bowl, combine 2 cups all-purpose flour, 1 cup sugar, 2 teaspoons baking powder, 1 teaspoon baking soda, 1/2 teaspoon salt, and 1 teaspoon ground cinnamon.
- Gently fold the wet ingredients into the dry ingredients until just combined. Do not overmix.
- Gently fold in 2 cups fresh or frozen mulberries (if frozen, do not thaw). Stir in 1/2 cup chopped nuts (optional).
- Fill muffin cups about 2/3 full.
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Let cool in the muffin tin for a few minutes before transferring to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
30 g
Sugar
35g
Fat
9g
Carbs
8g