Ginger-Wheat Mulberry Muffins

Photo: Sommer

Ingredients

1 cup whole wheat flour

1 cup all-purpose flour + 1 Tb. to coat the berries

1 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon ground ginger

1/2 cup unsalted butter, melted

1/2 cup sugar

1/4 cup honey

1 large egg

1 cup plain yogurt

1/4 cup finely chopped crystallized ginger

1 1/2 cups trimmed mulberries

1/4 cup brown sugar

Preparation

Preheat the oven to 450*.

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 ¼ 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.