Mennonite Monday started because I wanted to make recipes from the Bethesda Mennonite Church Cookbooks (both the yellow and the white cookbook for those of you who own them). I also wanted to take pictures of each recipe that I made, so I would know for future reference what the recipe should look like. I am by no means a great cook, but I think it will be fun to try new and different recipes each week. Not all of these recipes are for ethnic Mennonite food, but the women from Henderson know how to cook, so I can safely say that these recipes will be good. Check back each Monday for a new recipe and feel free to leave a comment if you have a favorite recipe from these cookbooks, or if you have some tips on what I should make and how I should make it.
After picking mulberries with Jodi in June, I have been thinking about the different ways I can use mulberries in recipes. I came across a recipe for mulberry muffins (pg 33W) and I knew I needed to try it. I was very impressed with these muffins. They mixed together easily and tasted really good.
2 cups flour
4 tsp baking powder
1/2 tsp salt
6 Tbl sugar
3 Tbl melted butter
1 cup milk
1 cup mulberries
Measure flour and reserve 3 Tbl to dust berries. To remaining flour add baking powder, salt and sugar. Add beaten egg and melted butter to milk and combine with dry ingredients. Fold in berries. Drop by spoonful into greased muffin tins. Bake at 400 degrees for 25 minutes. Yields: 12-15 muffins.
Egg, baking powder, salt and sugar.
|Adding the dry ingredients.|
Mulberries with flour.
Mixing in mulberries.
I filled the muffin tins 3/4 full.
They were golden brown after 25 minutes.
Eating warm muffins with butter is the best.
NEXT WEEK: Cherry Rolls (wish me luck they are going to test my cooking ability)