Ginger Wheat Mulberry Muffins

Ginger-Wheat Mulberry Muffins

Ginger-Wheat Mulberry Muffins

45 minutes

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Details
  • Serving Size:   20
  • Vegetarian:   True
  • Weight Watchers:   6 Points
Cuisine
  • morning meal
  • brunch
  • breakfast
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Ingredients
  • 1 cup whole wheat flour
  • 1 cup all-purpose flour + 1 Tb. to coat the berries
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground ginger
  • 1/2 cup unsalted butter, melted
  • 1/2 cup sugar
  • 1/4 cup honey
  • 1 large egg
  • 1 cup plain yogurt
  • 1/4 cup finely chopped crystallized ginger
  • 1 1/2 cups trimmed mulberries
  • 1/4 cup brown sugar
Instructions

Preheat the oven to 450*.

Mix together the flours, baking powder, baking soda, salt, and ground ginger, and set aside.

In a separate bowl, mix the melted butter, sugar, honey, egg and yogurt.

Pour the wet mixture into the dry ingredients. Toss the mulberries in 1 Tb. of flour to coat. Fold the crystallized ginger and mulberries into the batter.

Using a spoon, scoop the batter evenly among 18-20 lined muffin cups or greased muffin pans. Sprinkling the cup of brown sugar on top of each muffin.

Bake for 12-14 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

Cool the muffins for 5 minutes, then turn them out of the pans to cool completely.

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