Comments on: Whole Wheat Muffins

By: Susan @The Spice Garden

Susan @The Spice Garden — Mon, 08 Mar 2010 02:34:31 +0000

I love the addition of fruits to any basic muffin recipe, but when using a whole wheat flour blend they are especially helpful in maintaining the moisture factor… when lacking buttermilk, flavored yogurt also adds an interesting twist as a substitute … I use Stoneyfield Low-fat Vanilla (or Yo- Plait Banana). Kind of like jazzed up sour cream, but I think a bit healthier.

By: smilinggreenmom

smilinggreenmom — Sat, 06 Mar 2010 00:17:22 +0000

This is so great, thanks! Our family loves whole wheat for it’s nutritional qualities and have recently found the best flour! We love Kamut Khorasan Wheat since it is such a healthy whole grain and it has the best texture and taste! I can’t wait to try these :)

By: Kitchen Butterfly

Kitchen Butterfly — Fri, 05 Mar 2010 22:51:45 +0000

Every since I started having whole-wheat muffins, I must confess that I can’t eat white floured ones anymore, except when made of chocolate….but chocolate causes most things to be exceptional, doesn’t it????

By: Elizabeth

Elizabeth — Fri, 05 Mar 2010 22:26:24 +0000

genius! I have heard of using pumpkin and other mashed things to make foods healthier (hungry girl website), but I feel like I can trust this recipe! awesome find Beth! And yay for healthy eating while in nesting mode. :-)

By: Beth

Beth — Fri, 05 Mar 2010 21:36:35 +0000

these were really good guys.

Happy friday to you both!

By: Melinda

Melinda — Fri, 05 Mar 2010 17:27:36 +0000

Very cool. I am glad they turned out well. Gotta love anything whole wheat. I bet these would be good with a little bit of strawberry jam.

By: Biz

Biz — Fri, 05 Mar 2010 16:52:38 +0000

Wow – what a great result with whole wheat flour! And King Arthur is so worth the money to me – I can really tell the difference!

Happy Friday Beth!