Whole wheat pastry flour is a fool-proof way to bake muffins, batter breads and cookies with whole wheat and without the risk of a dense, dry or gummy final product. When using other whole wheat or whole grain flours, the ingredient ratio/balance can be a little trickier to finesse in order to end up with a desirable texture, but whole wheat pastry flour makes it easy - no modifications necessary (the vast, vast majority of the time) if you're swapping it for all-purpose unbleached white flour - delicious and nutritious!
WHOLE WHEAT RASPBERRY MUFFINS
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WHAT YOU NEEDFor the muffins:
1 3/4 cups whole wheat pastry flour
1/2 cup turbinado sugar
2 tsp baking powder
3/4 tsp salt
1 large egg*
1/2 cup coconut milk**
3/4 tsp vanilla extract
5 tbsp coconut oil, melted*** - plus more (not melted) for greasing
1 1/2 cups berries (I went with fresh raspberries this time)
NOTES:*If halving the recipe, whisk 1 large egg in a small bowl and spoon or pour out half of it for use in the recipe**For best results, use the full-fat canned version (Thai Kitchen brand is great)***Use unrefined virgin coconut oil
For the topping:
3/4 tsp turbinado sugar
1/4 teaspoon cinnamon
WHAT YOU DO
Preheat oven with middle rack to 375°F
Grease 12-muffin tray with unmelted coconut oil
Whisk flour, turbinado, baking powder and salt in a large bowl
Whisk egg in a separate medium bowl, and then whisk in coconut milk, oil and vanilla
Add the wet ingredients into the dry, stirring and folding with a spatula or wooden spoon until just combined (the batter will be thick and dense
Fold in berries
Fill each muffin cup equally with the batter
Stir together the additional turbinado and cinnamon in a small dish until combined, and sprinkle over the top of each muffin
Bake for 20-30 minutes, or until a wooden pick inserted into center of a muffin comes out clean.
Allow the muffins to cool in the pan for 5-10 minutes, and then unmold onto a cooling rack.
Enjoy!
Adapted from Gourmet