Rating: 5 stars
1 Ratings
  • 5 star values: 1
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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.

Stacy Fraser
Source: EatingWell Magazine, October/November 2005

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Recipe Summary

Servings:
12

Nutrition Profile:

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Ingredients

Ingredient Checklist

Directions

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

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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; protein 31g; carbohydrates 231.4g; dietary fiber 22.8g; sugars 0.4g; fat 4.3g; saturated fat 0.2g; vitamin a iu 10.2IU; vitamin c 0.1mg; folate 363.9mcg; calcium 450.6mg; iron 6.8mg; magnesium 30.9mg; potassium 146.5mg; sodium 1944.8mg; thiamin 1mg.
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Reviews (1)

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