Tuesday, September 14, 2010
My little garden had really picked up its game these last few months, first with the passionfruit and now mulberries. The best part is I didn’t have to do any work to get them, spring came and bam mulberries everywhere!
So now I have a billion berries but am not really sure what to do with them. I can’t remember seeing any recipes using mulberries. Does anyone have any ideas? I thought about maybe using them in a pie.
Not wanting the hungry birdies to beat me to all of the best berries, I picked all the ripe ones I could reach and made some quick mulberry muffins.
The slightly tart berries work really nicely with the sweetness of the cake, the cooked berries are almost like little pockets of jam dotted through the muffins.
My favorite part? The colour, the swirls of pinky purple inside the mulberry muffins definitely impressed me.
For the Muffins
(addapted from basic muffins in The Essential Baking Cookbook)
2 ½ cups self raising flour
½ cup sugar
1 teaspoon vanilla extract
2 eggs (slightly beaten)
1 ½ cups of milk
150 grams butter (melted and cooled)
250 grams ripe mulberries
To make the Muffins- Grease a regular size 12 hole muffin tin. Preheat your oven to 200 degrees c.
Sift the flour into a large bowl. Add the sugar to the flour and stir through. Make a well in the dry ingredients.
In a jug mix together the milk, eggs and vanilla.
Pour the liquid into the well in the dry ingredients and add the cooled butter.
Gently fold the ingredients together with a metal spoon until just combined. Be careful not to over mix the muffins or they will be tough and rubbery.
Gently fold in the mulberries. The mixture will be rather lumpy.
Spoon the muffin mix evenly into the muffin tin, fill each about ¾ full.
Bake the muffins for 20-25 minutes, until they are risen and golden and bounce back when poked.
Let the muffins cool in the tray for a few minutes before transferring them to a wire rack to cool completely.