In this versatile recipe, you may substitute whole-wheat flour for the whole-wheat pastry flour. For a more fiber-rich muffin, use all whole-wheat flour. Source: EatingWell Magazine, October/November 2005

Stacy Fraser
Advertisement

Ingredients

Directions

  • Whisk whole-wheat flour, all-purpose flour, baking powder, cinnamon, baking soda and salt.

    Advertisement

Tips

Make Ahead Tip: Stores nicely in a freezer bag in the freezer for up to 6 months.

Ingredient Note: Whole-wheat pastry flour, lower in protein than regular whole-wheat flour, has less gluten-forming potential, making it a better choice for tender baked goods. You can find it in the natural-foods section of large supermarkets and natural-foods stores. Store in the freezer.

Nutrition Facts

1125 calories; 4.3 g total fat; 1945 mg sodium. 231.4 g carbohydrates; 31 g protein; Full Nutrition

Reviews (1)

Read More Reviews
1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
10/29/2011
Great Starting Point This is very tasty. It's not something whole wheat that tastes like white flour but it has such a nice flavor. This is really great to have on hand. I make a bunch of it ahead of time so all I have to do is portion out the wet ingredients. There are several variations on this site and pretty much any combo you like would work. Read More