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.
Recipe courtesy of EatingWell.com
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Yield:
2 1/2 cups (12 1/2 ounces)
Level:
Easy

Nutrition Info

Ingredients

Directions

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

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.

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