Today I’m reposting my favorite mulberry recipe from last year. I’ve been waiting all year for the first ripe berries to grow on our mulberry tree and we harvested our first three quarts this weekend. I’m making jam with two today and with the rest I made 4 dozen muffins and froze whatever was leftover so I might not have to wait that long to enjoy these breakfast treats again!
This year I decided that I didn’t want to let all of the beautiful mulberries that my tree produces go to the birds ~literally. (And what they leave behind ends up rotting on the ground, very smelly.) I intended to make some very frugal jam and had produced one batch at the cost of a whopping $.22 per pint (compare that to the $1.44 per pint I made strawberry jam for!). Then my transformation into a sewing machine< quickly brought all of my (j)ambitions to an end. I was certain that by the time we came home from the birds would have scavenged all remaining berries. I was pleasantly surprised that there were still some remaining and set about harvesting fruit. My disappointment at having too few berries from that harvest disappeared after one bite of my back-up plan!
Don’t know what to do with all the mulberries you have on hand? Mulberry-Apple Muffins are sure to please your family. Streusel topping optional.
- 3/4 c. unbleached all-purpose flour
- 3/4 c. whole wheat flour
- 1/2 c. granulated sugar
- 1/2 t. salt
- 1/2 t. baking soda
- 2 t. baking powder
- 1/3 c. vegetable oil
- 1 egg
- 1/3 c. milk
- 1/2 c. mulberries, stems removed, chopped
- 1/2 c. apple, cored, skinned, diced
- (OR SUBSTITUTE WITH EQUIVALENT MEASUREMENT OF YOUR FAVORITE BERRY)
- Optional Topping:
- 1/2 c. brown sugar
- 1/3 c. flour
- 1/4 c. butter, cubed
- 1 1/2 t. cinnamon
- Preheat oven to 400.
- Mix all dry batter ingredients together in a bowl.
- Add wet ingredients and stir with a spoon until combined.
- Fold in the mulberries and apples.
- Spoon into prepared muffin tins (either greased or paper lined), 3/4 full.
- For the topping:
- In a small bowl mix brown sugar, flour, and cinnamon.
- Add butter cubes and mix with a fork
- Sprinkle streusel topping over the muffins.
- Bake 20-25 minutes.
Oh, those look delicious! Thank you for sharing, Mrs. Quinn! 🙂
Jane Anne says
I love Berry anything and I love to bake. I just bookmarked this page to come back to it. I will try it out soon. Thanks!
We are going reasberry picking next week! I will have to make these.
I have never seen or tasted a mulberry! What do they taste like?
You have a GORGEOUS blog! Just found you through Food Renegade. I wanted to come and invite you to my Vegetarian Foodie Fridays carnival at Breastfeeding Moms Unite.com. We don’t have mulberries where I live but we do have blackberries that I would use instead once they are ripe in July.
Ann Kroeker says
Mmmmmm….mulberry jam, mulberry muffins. You’ve made me very, very hungry.
Yea! I am going to try these this week-end…after I get the kids to pick mulberries! I am so excited to find this recipe.
I would love your Mulberry Jam recipe as well…
I love mulberry jelly! I has a wonderful, subtle & sweet flavor. I skipped the step cooking the juice out of the berries and just ran them through a food mill discarding stems & seeds. There were still seeds in the juice so I filtered it through sheer fabric I use in place of cheesecloth. It worked really well last year but as with my strawberry jam this year, it didn’t set so I had to remake it. It worked the second time which is more than I can say for the strawberry jam. :(The cooking probably would have developed the pectin in the berries. I won’t skip it next time.I hope you enjoy the muffins!
Thank you so much! I don’t have a food mill or a cheese cloth…hmmm. Maybe I will stick with the muffins for now:)