Ginger-Wheat Mulberry Muffins

Name: Ginger-Wheat Mulberry Muffins
Total time: 45 min
Yield: 20 servings
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

The recipe Ginger-Wheat Mulberry Muffins can be made in around 45 minutes. One portion of this dish contains roughly 2g of protein, 6g of fat, and a total of 148 calories. This recipe serves 20.

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Cook time

45 min

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Servings

🧂

Ingredients

View Original ↗

Nutrition

per serving

148 kcal

Calories

2 g

Protein

6 g

Fat

23 g

Carbs

Ingredients

For 20 servings

Estimated cost~€2.45 · ~€0.10/serving

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Instructions

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 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.