Mulberry Muffins

These muffins have fewer calories and fat than many muffins do. They’re also a great way to use your ripe mulberries.

Step: 1

Preheat oven to 400 degrees F (200 degrees C).Grease 6 jumbo muffin cups or line with paper muffin liners.

Step: 2

Combine flour, sugar, baking powder, soda and salt. In a medium bowl, mix together sour cream, milk, applesauce, egg and almond extract. Stir in flour mixture until batter is smooth. Fold in mulberries. Spoon batter into prepared muffin cups.

Step: 3

Bake in preheated oven for 25 to 30 minutes, until a toothpick inserted into center of a muffin comes out clean.

Per Serving: 165 calories; protein 4.6g; carbohydrates 34.2g; fat 0.9g; cholesterol 29.1mg; sodium 160.8mg.

The best flavour of the flour can make a real difference to your bread. Different makers do vary. Extra-strong or Canadian flours, which are bet higher in gluten, may give you a best rise than standard dough flours – especially if you’re making wholemeal bread , which doesn’t always rise as well as white bread.

To make this in a breadmaker , add all the ingredients to your breadmaker and follow the makers instructions.

A bread first rising can be done in the fridge 24 hours . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great limit , as you can work it night before , then finish it off the next day.