Last night, I made the 100% whole wheat blueberry muffins from King Arthur flour. Check it out here. It is my older daughter’s turn to bring snack to preschool tomorrow, so I doubled the recipe.
I changed it a little, I used this whole wheat flour, rapadura instead of brown sugar, melted butter instead of vegetable oil, and regular milk instead of buttermilk or whey (because I was out of both).
They were delicious. I love my stoneware muffin pan. It makes such a great crisp crust that is delicious. I don’t use muffin papers, because I love the flavor of the crust of the bottom so much more when I don’t. They taste too mushy to me.
So, we each had a muffin to go along with our homemade yogurt this morning for breakfast – yum!
I posted this on the nourishing gourmets penny wise platter.