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| 3 Cup | All-Purpose Flour |
| 1 Cup | White Sugar |
| 2 Tsp. | Baking Powder |
| 1 Tsp. | Baking Soda |
| 2 Pinch | Salt |
| 1 Cup | Fat Free Sour Cream |
| 1/2 Cup | Skim Milk |
| 1/4 Cup | Applesauce |
| 2 | Eggs |
| 1 Tsp. | Almond Extract |
| 1 Cup | Mulberries |
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| 1. |
Preheat oven to 400 degrees F (200 degrees C).Grease 6 jumbo muffin cups or line with paper muffin liners. |
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| 2. |
Combine flour, sugar, baking powder, soda and salt. In a medium bowl, mix together sour cream, milk, applesauce, egg and almond extract. Stir in flour mixture until batter is smooth. Fold in mulberries. Spoon batter into prepared muffin cups. |
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| 3. |
Bake in preheated oven for 25 to 30 minutes, until a toothpick inserted into center of a muffin comes out clean. |
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Recipe Submitted By: Chris Diamond
Category: Bread
Type: Muffins
Bake Time: 25 Minutes
Servings: 16
Prep. Time:
Utensils:
Notes: |
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