Ingredients
Wet ingredients:
- 1 cup of strawberry rose sauce (from making Strawberry Rose Cream Sodas)
- 1/4 cup sugar
- 1/2 cup plain nonfat Greek yogurt
- 3 Tablespoons rose vodka, berry liqueur or culinary rosewater
- 1 Tablespoon vanilla
- 1/4 cup canola oil
- 1 egg
Dry ingredients:
- 3/4 cup all-purpose flour
- 3/4 cup whole-wheat flour
- 1/4 cup flaxseed meal
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- Stir in: 1 1/2 cups mulberries (or other berries)
- For the top:
- about 2 Tablespoons raw (turbinado) sugar
Instructions
- Preheat the oven to 325 F. Spray a 12-hole muffin pan with cooking spray.
- In a large mixing bowl, stir together the wet ingredients until everything is mixed well.
- Sprinkle the dry ingredients on top of the berry mixture, then stir just until well mixed. Fold in the berries.
- Pour the batter into the prepared pan(s), sprinkle with raw sugar, then bake for about 25 – 35 minutes or until a wooden pick inserted in the center comes out clean.
Notes
RECIPE SOURCE: http://www.sumptuousspoonfuls.com/
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