I don't buy mulberries at my local farmers market for $5.00 a punnet. I might be just lucky, but there are several 'wild' mulberry trees close to where I live, so there are mulberries aplenty during their short fruiting season. Their fruit laden branches are hanging quite nicely over back fences, growing wild along creeks or in parks. As far I can see, they are unloved by their owners and largely ignored by everyone else. So what to do with all this free fruit?
Well I've made a fair amount of jam, put a few bags in the freezer and kept a few fresh to throw on some cereal. But my favourite way is by making Mulberry Muffins. I add a fair amount of cinnamon and even serve it with cinnamon butter for that intense cinnamon flavour. A dusting of icing sugar adds that pro-touch.
This recipe makes six muffins.
1 cup self raising flour cup caster sugar 1 tsp baking soda cup milk
cup melted butter 1 cup mulberries 1 egg
2 tsp cinnamon
Melt butter and then blend well with the sugar, egg and milk. Combine with the dry ingredients and blend well until you have a thick mixture. Add mulberries and mix gently. Place the batter in a greased muffin tin and bake for 20-25 minutes at 180c.