Yesterday, I discovered that I have 3 mulberry trees in my back yard! I've never eaten, or even seen, mulberries before so this was a very exciting discovery. I did some research (of course) and decided that today we would make our first attempt at collecting them.
We set a sheet down on the ground below the tree and proceeded to shake, shake, shake.
It's raining berries!
The sweet smell of spring
Honey likes it too!
I can't let you be fooled into thinking this didn't happen...
We ended up with about 3 cups of mulberries. What should we do with them?
Muffins!
We are fans of muffins in our house and I love to make a bunch and freeze them for later for a quick breakfast or a sweet-tooth fix that isn't TOO unhealthy.
I doubled the recipe, and as usual, you can always use different ingredients if that's what you prefer.
Mulberry Muffins
2-1/4 cups whole wheat flour
3/4 cup brown or raw sugar (I used half brown, half succanat)
1-1/2 teaspoons baking powder
3/4 teaspoon baking soda
pinch salt
3/4 cup sour cream
1/4 cup and 2 tablespoons milk
3 tablespoons melted butter or coconut oil
2 eggs
3/4 teaspoon almond extract or vanilla
3/4 cup mulberries
3/4 cup brown or raw sugar (I used half brown, half succanat)
1-1/2 teaspoons baking powder
3/4 teaspoon baking soda
pinch salt
3/4 cup sour cream
1/4 cup and 2 tablespoons milk
3 tablespoons melted butter or coconut oil
2 eggs
3/4 teaspoon almond extract or vanilla
3/4 cup mulberries
DIRECTIONS:
Preheat oven to 400 degrees F. Grease a muffin pan.
Combine flour, sugar, baking powder, soda and salt. In a medium bowl, mix together sour cream, milk, butter, egg and almond extract. Stir in flour mixture until batter is smooth. Fold in mulberries. Spoon batter into prepared muffin cups.
Bake in preheated oven for 15-20 minutes, until a toothpick inserted into center of a muffin comes out clean.
Makes about a dozen muffins
Preheat oven to 400 degrees F. Grease a muffin pan.
Combine flour, sugar, baking powder, soda and salt. In a medium bowl, mix together sour cream, milk, butter, egg and almond extract. Stir in flour mixture until batter is smooth. Fold in mulberries. Spoon batter into prepared muffin cups.
Bake in preheated oven for 15-20 minutes, until a toothpick inserted into center of a muffin comes out clean.
Makes about a dozen muffins
Being my first attempt at using mulberries, I tried to run them through the food mill to remove the tiny stems. This didn't seem to be working, and I read that you could just eat the stems anyway.
Done!
They are delicious.
I see a lot of mulberries in my future since those trees are loaded and should be harvested every few days. Who doesn't love free food?!
1 comment:
You never cease to amaze me !!
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