It is mulberry season again in Western Australia and I still have mulberries from last year in the freezer so, time to use them up!
I make 24 muffins and freeze half so I can pop them into the lunch boxes at a later date.
450g plain flour
4 teaspoons baking powder
200g caster sugar
300g frozen mulberries
2 eggs beaten
250g Greek yogurt
150g butter, melted
Preheat the oven to 180 degrees Centigrade.
Line two 12 hole muffin tins.
Weigh the dry ingredients into a large bowl.
Pour the mulberries into the flour bowl and stir well through so they are fully coated.
Measure the wet ingredients into a jug.
Pour the wet ingredients into the dry and mix briefly.
Spoon into the prepared tins.
Bake for 30mins, remove from the tins and allow to cool on a wire rack.