The muffins were excellent. I made alot of revisions to the original recipe basically using it as a base. Because of some of the other reviews I used 3/4 C of Sugar and also added 1/4 of Brown Sugar. The muffins were sweet but we love them that way. Also I had no applesauce and was about 1/4 cup short on Sour Cream so I used a whole cup of Peach Yogurt to substitute the additional 1/4 cup os SC and the applesauce. It didn't make the muffins taste at all peachy. After mixing I thought the mix was a bit thick so I added about 1/4 - 1/3 cup of the juice from the bowl my mulberrys were in. I think this added alot of extra flaroful. I also added 1tsp of nutmeg and 1 tsp of cinnamon. Because with all of these revisions the muffins were super moist a bit on the dense side and had a great Mulberry flavor. I made 24 muffins at 2pm and the next day we only had 3 left. The family loved them.
these were pretty darn yummy. Next time I think i'll add more berries... or chop mine up first - mine were pretty big so there was only a couple of berries per regular sized muffin. btw - it makes 10 regular sized muffins - at 3 ww pt a piece - but if you substitue splenda for sugar it comes out to 2:-D
Great recipe! Simple fast delicious and low fat! I made them in small muffin trays and they make about 24 muffins. You can freeze them and they microwave well or can be heated in a toaster oven. Thanks for this great recipe Kristen - just what I needed for a mulberry tree bearing too much fruit. Muli.
They were delicious! You can't even tell they are healthy. I replaced the sour cream with Yogurt and the almond extract with 1tsp of vanilla extract just because I didn't have sour cream or almond extract. Wonderful!
Yummy! After reading some of the other reviews I added 1/4 cup brown sugar and instead of applesauce I used 1/2 cup of vanilla yogurt plus the 1/2 cup of sour cream. I used a full cup of mulberries and sprinkled the tops with cinnamon sugar before baking. I also just greased the muffin pan and didn't use muffin cups at all. My husband couldn't eat just one so I had to make another batch (these were supposed to be for breakfast tomorrow!) I made 3 dozen tonight so I would use the mulberries that we picked and I am planning on freezing some for later. Great muffin!
My picky husband even liked these muffins. I gave this recipe four stars because it wasn't sweet enough for me but I LOVE how the muffins didn't get dry at all just nice and moist. They were even better the next day warmed up and topped with butter!
These were great! I too added 1/4 c brown sugar to the recipe. They were the perfect sweetness with the berries added. I also sprinkled in some cinnamon and nutmeg. I would definitely make again!
Mulberries are very tasty. I don't understand why the birds and deer don't completely de-nude the trees of their fruit. Well more for me.:-) I substituted the sour cream and skim milk with additional whole milk and apple sauce. I made one batch with a white sugar/butter/flour crumb topping and split the recipe sugar using 1/2 white sugar 1/2 dark brown sugar. Very tasty either way as the original recipe or with just about any alterations you care to make to your liking. Simple to make fun to eat. The only problem I had was that the muffins stuck to the paper cups but I don't think that had anything to do with the recipe.
I added an extra 1/4 cup to 1/2 cup of mulberries but that was the only change. DELICIOUS!!!
I added 1/4 cup brown sugar 1 tsp of cinnamon instead of sour cream I used fat free vanilla yogurt and I used 3/4-1 cup of mulberries. In addition I used a hand held mixer to add the berries so they would be slightly crushed in smaller pieces. The muffins were a little dense and not sweet enough for me. I think an additional 1/4 cup of white sugar would add sweetness. I also think that with the adjustments I made to the recipe it would be better as a sweet bread loaf.
