Mulberry & Hazelnut Muffins

Mulberry & Hazelnut Muffins

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Even just for a minute... Well, I say our mulberry bush, but actually it's on our neighbours property. It's SO massive, though, that there is a monster of a tree growing over onto our yard which bears bowlfuls and bowlfuls of gifts every November. I especially have fallen in love with hazelnut muffins - using hazelnut meal and hazelnut butter (for an even more hazelnut-y muffin check out my Quadruple Hazelnut & Date Muffins). The mulberries were sensational in these muffins, and you should seize the opportunity during this brief period that mulberries are available in most fruit and vegie stores. If you don't have mulberries, the best substitute would be blackberries. Preheat your oven to about 180 degrees C. Put the flour, hazelnut meal, sugar, bicarb and baking powder in a bowl and mix well to combine. Make a well in the centre and pour in the rice milk, canola oil, vanilla and hazelnut butter and mix well. Trim the stems off the mulberries and wash them. You can chop them up a bit but I like to leave them whole so you get a big juice bit of mulberry. Either grease a muffin tray well or cheat a bit and use cupcake liners (which I did - it's just easier!). Remove from the oven when they are golden on top and transfer to a cooling rack. First, you can just browse according to the Blog Archive (above) which lists all of our recipes, or secondly you can use the Labels (below) to browse the recipe via category which means that if you happen to have a big piece of pumpkin in the fridge and need some ideas just click the 'Pumpkin' label to see all the recipes we have using pumpkin, too easy. Or if you are in a particularly Pasta mood (which we are often in!) you can click on that label.

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