FoodReference.com (Since 1999)
Recipe Section - Over 10,000 Recipes
Home | Articles | Food Trivia | Today in Food History | Food Timeline | RECIPES | Cooking_Tips | Food_Videos | Food_Quotes | Who’s Who | Culinary Schools & Tours | Food_Trivia_Quizzes | Food Poems | Free Magazines | Food Festivals & Events
and other Publications
An extensive selection of free food, beverage & agricultural magazines, e-books, etc.
King Arthur Flour Whole Grain Baking
by King Arthur Flour
Packed with whole grains, tender and moist, just a bit an the crumbly side, but not overly sweet, this is a wonderful muffin recipe. You may use white whole wheat instead of whole wheat pastry flour; the muffins won't be quite as ethereal, but they'll also be a little less crumbly, too.
Yield: 1 dozen muffins
Baking Temperature: 400°F
Baking Time: 20 To 23 minutes
• 3/4 cup (1 1/2 sticks, 6 ounces) unsalted butter
• 1/4 cup (1 3/4 ounces) sugar
• 1 teaspoon salt
• 3 tablespoons (2 1/4 ounces) honey
• 2 large eggs
• 2 cups (6 3/44 ounces) whole wheat pastry or white whole wheat flour
• 2 cups (9 3/4 ounces) whole yellow cornmeal
• 1 tablespoon baking powder
• 1 1/2 cups (12 ounces) milk
Preheat the oven to 400°F. Lightly grease a muffin tin or line with papers and coat the papers with nonstick spray.
Cream together the butter, sugar and salt in a large mixing bowl until fluffy. Beat in the honey and the eggs, one at a time, stopping to scrape the sides and bottom of the mixing bowl after each addition.
In a separate bowl, whisk together the whole wheat flour, cornmeal and baking powder. Add the dry ingredients to the butter mixture in thirds, alternating with the milk. Mix until the batter is smooth.
Scoop the batter by generous 1/2-cupfuls into the prepared pan. Bake the muffins until the tops are golden brown and a cake tester inserted in the center comes out clean, 20 to 23 minutes. Remove from the oven and allow the muffins to cool in the pan for 5 minutes, then turn them out onto a rack to finish cooling.
Nutrition Information Per Serving (1 Muffin, 104G); 36g whole grains, 291 cal, 14g fat, 7g protein, 29g complex carbohydrates, 8g sugar, 3g dietary fiber, 85mg cholesterol, 340mg sodium, 191mg potassium, 158RE vitamin A, 2mg iron, 122mg calcium, 184mg phosphorus.
Don't Let Your Muffins Get Tough
Leaving muffins in their pan to cool causes moisture from inside the muffin to condense when it reaches the cooling metal. This causes the outer edges to steam, and consequently overcook and become tough. To keep your muffins tender, flip them out of the pan after 5 minutes of cooling and let them finish cooling on a rack.
Please feel free to link to any pages of FoodReference.com from your website.
For permission to use any of this content please E-mail: [email protected]
All contents are copyright © 1990 - 2020 James T. Ehler and www.FoodReference.com unless otherwise noted.
All rights reserved. You may copy and use portions of this website for non-commercial, personal use only.
Any other use of these materials without prior written authorization is not very nice and violates the copyright.
Please take the time to request permission.