Mulberry Muffin - whole wheat flour

Method

• Preheat the oven to 200C.
• Lightly grease the muffin pan or line with paper baking cups.
• in a bowl, whisk together all of the dry ingredients.
• Add the mulberries.
• In another bowl, whisk together the vanilla, vegetable oil, and whey.
• Pour the liquid ingredients into the dry ingredients and fold/stir to combine.
• Don't over mix.
• Spoon the batter into the prepared muffin cups, 3/4 full.
• Bake the muffins for 18 to 20 minutes or until a toothpick inserted comes out clean.
• Remove the muffins from the oven, and after few minutes transfer them to a rack to cool.
• Serve warm, or at room temperature.
• Have leftover?, wrap them in plastic wrap and put them in the freezer.
• *Note 1 WHEY is the liquid drained from plain yogurt when strained to make a thicker yogurt known as the Greek yogurt.
• Note 2 You can change mulberries to other types of berries.
• Note 3: I used individual, small round baking foil.
• Recipe yields 6 muffins.
• If using regular muffin pans, it would yield a dozen.