Ginger-Wheat Mulberry Muffins
By: Sommer
Published: Monday, June 21, 2010 - 1:18pm

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

1 Preheat the oven to 450*. 2 Mix together the flours, baking powder, baking soda, salt, and ground ginger, and set aside. 3 In a separate bowl, mix the melted butter, sugar, honey, egg and yogurt. 4 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. 5 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. 6 Bake for 12-14 minutes, or until a toothpick inserted into the center of a muffin comes out clean. 7 Cool the muffins for 5 minutes, then turn them out of the pans to cool completely.

About


A summery muffin, perfect for breakfast or snacks!