So after a bit of trial and error (and many batches -- I ate so many mulberries and mulberry muffins that I could probably seed another tree if I were to go camping right now... erm, never mind), I bring you the recipe for fresh mulberry muffins. Hopefully you're lucky enough to have a mulberry tree in your backyard, or have a friend who has one. If not, you'll have to go mulberry poaching in some stranger's yard. Or buy them at a local market. But don't blame me if you get caught doing the former. :)



Mulberry Muffin Recipe
(makes 12 regular or 6 jumbo muffins)

•1 1/2 cups all-purpose flour
•3/4 cup sugar
•1/4 cup brown sugar
•1/2 tsp. baking powder
•pinch of salt
•1/2 cup sour cream
•1/2 cup milk
•2 tbsp applesauce
•1 egg
•1/2 tsp almond or vanilla extract
between 1/2 - 3/4 cups fresh mulberries, rinsed and drained (use as many as you want, up to 3/4 cup)

Preheat oven to 400º F (200º C). Grease 12 muffin cups or 6 jumbo muffin cups. If you use paper liners, give them a spray of cooking oil or non-stick oil like Pam. These things come out a bit dense, so they stick to ungreased paper.



Combine dry ingredients (flour, sugar, brown sugar, baking powder, salt). In a medium bowl, mix wet ingredients (sour cream, egg, milk, applesauce and extract). Stir in flour mixture until batter is smooth. Fold in mulberries (they tend to break easily, so be gentle with them). Spoon batter into prepared muffin cups.

Bake for 20-30 minutes, until a toothpick inserted into the center comes out clean. Cool on a wire rack (or a paper plate like I did because I'm ghetto like that). Coat liberally with butter while still warm and enjoy the gooey, dense, cake-like goodness.