Mulberry Muffin

1. 1

   Preheat the oven to 200C.

2. 2

   Lightly grease the muffin pan or line with paper baking cups.

3. 3

   in a bowl, whisk together all of the dry ingredients.

4. 4

   Add the mulberries.

5. 5

   In another bowl, whisk together the vanilla, vegetable oil, and whey.

6. 6

   Pour the liquid ingredients into the dry ingredients and fold/stir to combine.

7. 7

   Don't over mix.

8. 8

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

9. 9

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

10. 10

    Remove the muffins from the oven, and after few minutes transfer them to a rack to cool.

11. 11

    Serve warm, or at room temperature.

12. 12

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

13. 13

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

14. 14

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

15. 15

    Note 3: I used individual, small round baking foil.

16. 16

    Recipe yields 6 muffins.

17. 17

    If using regular muffin pans, it would yield a dozen.

No additional tips available.