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.

Makes 2 1/2 cups (12 1/2 ounces)

EASE OF PREPARATION: Easy

1 1/2 cups whole-wheat pastry flour (see Ingredient note) or whole-wheat flour
1 cup all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/4 teaspoon salt

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

TIP: 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.

MAKE AHEAD TIP: Stores nicely in a freezer bag in the freezer for up to 6 months.

RELATED RECIPES: Mango-Pecan Quick Bread | Cranberry-Walnut Quick Bread | Pineapple-Pecan Quick Bread | Berry-Almond Quick Bread | Pear-Hazelnut Quick Bread | Banana-Nut-Chocolate Chip Quick Bread

I love being able to mix and match using the muffin master recipe.

P.J., NH