Today I enjoyed one of my favorite past-times: watching The Food Network. On one of the shows, they made blueberry muffins, definitely one of my favorite foods to eat and make, and I immediately knew what I wanted to do with the carton of berries in my fridge. However, The Food Network version was not so healthy. I’ve made whole wheat muffins from a traditional recipe going half and half on the flours (ww and white) many times before. But today I went on a google quest for a total whole wheat recipe.
The problem with going 100% whole wheat flour is that it dramatically changes the taste and texture of a product. This can be elliviated somewhat by using whole wheat pastry flour, which is a softer, moister flour. Even with the additional of whole grains and fiber, you still have to watch the amount of sugar and butter in a recipe. So, the perfect recipe is hard to come by. My husband is a tough whole wheat critic so I want recipes that are healthy but also look and taste good.
Today this problem is solved for good. I found the best whole wheat blueberry muffin recipe! I also happened upon a pretty cool food blog. The link is below. I used whole wheat pastry flour, Kefir cultured milk instead of buttermilk (more protein), smart balance stick instead of butter, and threw in some Fibersure. The outcome was fantastic. I also used silicone muffin cups on two of the muffins and they turned out the best as far as shape goes.
Please check out this fun blog and great recipe!
http://makingbananapancakes.com/2008/06/10/perfect-whole-wheat-blueberry-muffins/
Here our my muffins. They actually look normal.
