Mulberry Muffins or Cake!

So yesterday night, I decided to make some mulberry muffins!

I used the recipe below that I found online, but ended up putting the batter in an english cake pan instead of a muffin mold (totally forgot to buy one), nothing changes to the result…except that you can no longer call them “muffins”…it’s simply mulberry cake with a muffin texture!!

I suggest you give it a try, it is extremely easy to make and tastes great. You probably have most of the ingredients at home; I got the sour cream, applesauce and almond extract from Caliprix (Maameltein highway, Lebanon). As for the fresh mulberries, they’re from my aunt’s garden!

Muffin molds and cups can be found in any big supermarket (or head to the 1st floor at Caliprix!).

Recipe for mulberry muffins:

• 1 1/2 cups all-purpose flour

• 1/2 cup white sugar

• 1 teaspoon baking powder

• 1/2 teaspoon baking soda

• 1 pinch salt

• 1/2 cup fat free sour cream

• 1/4 cup skim milk

• 2 tablespoons applesauce

• 1 egg

• 1/2 teaspoon almond extract

• 1/2 cup mulberries

Quantity: 8 big muffins

Time of preparation: 15 minutes

Directions:

• Preheat oven to 200 degrees C (or 400 degrees F). Grease 6 jumbo muffin cups or line with paper muffin liners.
• 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.
• Bake in preheated oven for 25 to 30 minutes, until a toothpick inserted into center of a muffin comes out clean.

NB: if you don’t use the muffin mold and end up putting the batter in a cake mold, then it will need more than 30 minutes to be done…I left it for about 40-45 minutes. You can decorate it with some icing sugar.

Bon Appetit!!