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Shaping Her

Shaping and empowering every woman to be the healthiest sexiest her.

Whole wheat muffins – Or what do I do with this whole wheat? – Recipe used from: Squirt to Squirm a great resource for women in their childbearing years.

If you haven’t used whole wheat before venturing out and experimenting can be intimidating because whole wheat does not act the same as white flour.  If you use it the same in a recipe your product will be heavy and dry. Remember that cooking and baking are arts. Not in the sense like painting or drawing but you do have to get a feel for what you are working with and how things work.

I think that trying a recipe is the best way. Getting your hands into a project and having it work out will give you confidence to try so below is a recipe for whole wheat fruit muffins. A wonderful woman years ago gave this to me and it was the first whole wheat recipe that tasted good.

Now do not substitute anything but the fruit as is stated in the recipe. I say this because this is the downfall of many would be great bakers. In order to substitute you have to understand how it works in the first place. This takes time and practice so if you are new to whole wheat. Do not substitute or add anything other than what it tells you to.

The biggest mistake that new muffin makers make is in the preparation of the muffin. Do it just like it says. You must mix the dry ingredients by themselves, the wet ingredients by themselves and add it as the recipe says. Yes you will have to dirty at least 4 dishes in the process. Take a look at Alton Brown sometime and just see. Good bakers use dishes. Yes you will have to wash them.

DO NOT OVERMIX. I mean it! When all the ingredients are together and it is all wet STOP STIRRING. Over mixing will make hockey pucks. Really. “Fold” these muffins which means gently turn the mixture over until all wet then STOP.

Read through the recipe first and assemble what you need then put it together.

Recipe: My favorite muffins
Heat to 350 degrees
1 cup mashed fruit (bananas, peaches, berries)
½ C honey
2 eggs beaten ( the only beating you do)
1 ¾ C WW flour
½ tsp salt
1tsp baking soda ¼ C hot water or  hot juice (any kind, in a measuring glass by itself)

•Beat the oil and honey together then add the fruit in a bowl, mixing at this point before the flour is added it fine.
•Mix all the dry ingredients together in a bowl big enough to hold all the ingredients later. Flour, salt and baking soda.
•Add ⅓  or so of the dry bowl in to the fruit mix, fold gently just till wet. Add half of the juice gentle fold till wet then dry then wet. When it is all together give a gentle fold making sure that it is wet. Lumpy is fine. Do not give into the temptation to beat it till smooth or  you will have hockey pucks.
•Put into greased muffin tine filled ¾ full. Put in an oven to temperature and bake 20 minute. Touch the op of the muffin and see if it springs back and is not wet, if it is put back for 2 minutes more, try again. ( oven temperatures vary until you know what yours does check, next time you will know the perfect time.)
•Take the muffins out , set for 1 to 2 minutes and then take them out of the tin and set on a cooling rack (seriously letting baked items cool on a rack make a difference. The condensation of setting them on a smooth surface will make them soggy.
• Enjoy while warm with butter, creme cheese or plain. Serve them cold later. Eat with soups in a meal or a snack.

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