Spring is here, and the Koel cuckoos are making enough noise to drive us crazy. Other animals are less noisy and more fun to watch. Flying foxes are feasting on bottlebrush blossom and loquats in my local streets each night. In my parents’ backyard they’re feasting on mulberries. So are we.
We eat mulberries on our cereal, Alloronan makes mulberry smoothies, and my mum serves them with berry liqueurs (like creme de cassis) and icecream for dessert. Recently I made mulberry muffins.
These mulberry muffins are very moist and super-crumbly – you’ll need a plate. The LSA and almond meal give them a pleasant nutty flavour. Of course the big moist mulberries hidden inside are the highlight. I can see why the flying foxes are so enthusiastic about them.
250g brown sugar
250 g mulberries (stems cut off)
100g almond meal
100g quinoa flour and 100g rice flour (or 200g gluten free flour blend)
50g LSA (linseed, sunflower and almond meal)
2 tsp baking powder
1tsp bicarbonate of soda
Preheat the oven to 200 degrees Celcius.
Combine the wet ingredients in a bowl.
Sift in the dry ingredients and combine.
Gently stir in the mulberries.
Divide the mixture between 12 muffin cases.
Bake for approximately 20-25 minutes, or until risen and springy on top.