Mulberry Muffin

Name: Mulberry Muffin
Total time: 2700 s
Yield: 6 servings
Cuisine: American
Ingredients: 2 cup whole wheat flour; 3/4 cup raw sugar; 1 tbsp baking powder; 1 tsp salt; 1 cup mulberries or more; 1 cup whey*(note 1); 1/3 cup cooking oil; 1 tsp vanilla extract

VeraDVersatile @bachu_elvie

While making homemade yogurt into greek yogurt, I did a research on what/how to use the liquid from straining the plain yogurt.And one among the things I read is to use it in placed of buttermilk when baking. Mulberry is also in season here in HK so, I came up with this recipe.

VeraDVersatile @bachu_elvie

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Ingredients

45 mins

6 servings

2 cupwhole wheat flour
3/4 cupraw sugar
1 tbspbaking powder
1 tspsalt
1 cupmulberries or more
1 cupwhey*(note 1)
1/3 cupcooking oil
1 tspvanilla extract

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Steps

45 mins

1

Preheat the oven to 200°C. Lightly grease the muffin pan or line with paper baking cups.
2

In a bowl, whisk together all of the dry ingredients. Add the mulberries.
3

In another bowl, whisk together the vanilla, vegetable oil, and whey. Pour the liquid ingredients into the dry ingredients and fold/stir to combine. Don't over mix.
4

Spoon the batter into the prepared muffin cups, 3/4 full.
5

Bake the muffins for 18 to 20 minutes or until a toothpick inserted comes out clean.
6

Remove the muffins from the oven, and after few minutes transfer them to a rack to cool. Serve warm, or at room temperature.
7

Have leftover?, wrap them in plastic wrap and put them in the freezer.
8

*Note 1 WHEY is the liquid drained from plain yogurt when strained to make a thicker yogurt known as the Greek yogurt.
9

Note 2 You can change mulberries to other types of berries.
10

Note 3: I used individual, small round baking foil. Recipe yields 6 muffins. If using regular muffin pans, it would yield a dozen.