I based my recipe on this one at Food.com. It sounded pretty good but there were a number of complaints about it being tasteless, dry, and sometimes burnt. (Other people raved about it, honest ;)
I knew though if I made it with White Whole Wheat flour that it wouldn't get any more moist, because Whole Wheat flour can really absorb moisture. I also knew that I'd need a little more leavening because WWF is heavy due the extra protein and bran.
So I made these this morning and they were very very light and fluffy.
Ingredients:
- 1 1/2 cups White Whole Wheat flour
- 1/4 - 1/2 cup organic sugar (depending on how sweet you like things)
- 2 eggs
- 1/2 teaspoon salt
- 1 slightly heaping teaspoon cinnamon (you can certainly add more)
- vanilla
- 1/2 cup milk or cream
- 1/4 cup packed brown sugar
- 2 1/2 teaspoons baking powder
- 1/3 cup oil
- 1/3 cup organic applesauce
Directions:
- Preheat oven to 350 degrees. Get out your cupcake tin and line it. Makes 12 muffins.
- Sift together flour, sugar, brown sugar, baking powder, salt, and cinnamon.
- Combine eggs, oil, applesauce, milk, vanilla.
- Add wet ingredients to dry and stir.
- ADJUSTMENT. Weather can change how wet or dry a batter turns out. This batter should be moist, like a thick cake batter. If it isn't moist enough add more milk and/or applesauce. (If it's dry in the bowl, it will be dry in the mouth.
- Fill muffin tin about 2/3 full. If you are going to add streusel, this is the time. (To spoil my kids, I push a small marshmallow into the center of one of the muffins.)
- Bake at 300 degrees for about 15 - 18 minutes. (Don't over bake. Have your knife ready to test!)
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