4 Comments
What did you think of this recipe?
In order to post comments, you must login. Need an account? Register Now, it's free!
You must be logged in to post a comment.
Orange-Cranberry Whole-Wheat Muffins
A combination of cake flour and whole-wheat flour makes a muffin with a hearty, but tender, crumb.
From Our Other Sites
Blueberry Pancakes
Tired of tough, tasteless, blue-gray pancakes? For fluffy, flavorful blueberry pancakes year-round, use frozen wild blueberries and a light hand when mixing.
from: AmericasTestKitchen.com
Episode: The Pancakes Show Season 4
Most Popular Stories
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.