A combination of cake flour and whole-wheat flour makes a muffin with a hearty, but tender, crumb.
By America's Test Kitchen | June 29, 2011
<< Back to Article: The Secret to Fluffy Whole-Wheat Muffins
I think of whole wheat products as a healthy alternative to normal baked products. I think using cake flour for 2/3 of the flour defeats that purpose. When I am using whole wheat and need it to be a little lighter for muffins and cookies I use oat flour. That way I get the benefit of the whole wheat and of oats for a more healthy product. For this recipe I would use equal amounts of whole wheat and oat flour. For people who like the taste of white flour for muffins they can use whole wheat white flour. It is not as strong a flavor as regular whole wheat but still has the health benefits.
These look so yummy. I can’t wait to make these
I think my husband will love these.
12 muffins!? I got 18 really overflowing muffins. Not sure what I did wrong… Tastes darn good. Not sure I buy the “healthy” aspect though. I would like to see a recipe with more whole wheat, flax seed and brown rice syrup instead of so much sugar.
Too much sugar I think. Muffins can taste fantastic without being so sweet. I’d be willing to bet this recipe would be great with half the sugar added.
Very high in calories, any suggestion to reduce the calories?
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