Recipe by KWORM9
"These muffins have fewer calories and fat than many muffins do. They're also a great way to use your ripe mulberries."
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1 1/2 cups
fat free sour cream
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.
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.
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.
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!
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!
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!
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
** Calories: 165
** Calories from Fat: 8
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