Ginger-Wheat Mulberry Muffins
📝 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.
📊 Nutrition Facts
- Calories: 148.05 kcal
- Fat: 5.51 g
- Saturated Fat: 3.29 g
- Carbohydrates: 23.38 g
- Net Carbohydrates: 22.37 g
- Sugar: 13.94 g
- Cholesterol: 23.09 mg
- Sodium: 146.44 mg
- Alcohol: 0 g
- Alcohol %: 0 %
- Protein: 2.4 g
- Manganese: 0.33 mg
- Selenium: 7.14 µg
- Vitamin B1: 0.09 mg
- Phosphorus: 54.94 mg
- Vitamin B2: 0.08 mg
- Vitamin C: 3.91 mg
- Iron: 0.83 mg
- Folate: 17.04 µg
- Fiber: 1.01 g
- Calcium: 39.15 mg
- Vitamin B3: 0.76 mg
- Magnesium: 13.97 mg
- Vitamin A: 170.64 IU
- Copper: 0.05 mg
- Potassium: 79.97 mg
- Zinc: 0.34 mg
- Vitamin B6: 0.04 mg
- Vitamin E: 0.3 mg
- Vitamin B5: 0.16 mg
- Vitamin K: 1.38 µg
- Vitamin B12: 0.08 µg