http://www.fannetasticfood.com/2010/01/28/confessions-of-a-muffin-addict/ Tue, 07 Feb 2012 16:29:57 +0000 hourly 1 http://wordpress.org/?v=3.2.1 http://www.fannetasticfood.com/2010/01/28/confessions-of-a-muffin-addict/#comment-188815 Kathleen Tue, 22 Nov 2011 03:03:05 +0000 http://www.fannetasticfood.com/2010/01/28/confessions-of-a-muffin-addict/#comment-188815 Wow I am really glad I asked! That's great to know. Thanks a bunch for explaining! Wow I am really glad I asked! That’s great to know. Thanks a bunch for explaining!

]]> http://www.fannetasticfood.com/2010/01/28/confessions-of-a-muffin-addict/#comment-188485 Anne P Mon, 21 Nov 2011 20:11:20 +0000 http://www.fannetasticfood.com/2010/01/28/confessions-of-a-muffin-addict/#comment-188485 Hi Kathleen! I'm glad you asked, because using regular whole wheat flour would definitely have made a big difference. Whole wheat pastry flour is much lighter and fluffier than regular whole wheat flour, so you can get away with making a recipe 100% whole wheat without it being too dense or gummy, like the recipe would have been had you used entirely regular whole wheat flour. If you can't find whole wheat pastry flour, you can use half white flour and half regular whole wheat flour in the recipe. That will create about the same texture! Enjoy! Hi Kathleen! I’m glad you asked, because using regular whole wheat flour would definitely have made a big difference. Whole wheat pastry flour is much lighter and fluffier than regular whole wheat flour, so you can get away with making a recipe 100% whole wheat without it being too dense or gummy, like the recipe would have been had you used entirely regular whole wheat flour. If you can’t find whole wheat pastry flour, you can use half white flour and half regular whole wheat flour in the recipe. That will create about the same texture! Enjoy!

]]> http://www.fannetasticfood.com/2010/01/28/confessions-of-a-muffin-addict/#comment-188384 kathleen Mon, 21 Nov 2011 18:30:19 +0000 http://www.fannetasticfood.com/2010/01/28/confessions-of-a-muffin-addict/#comment-188384 Hi Anne! I'm thinking of making these amazing muffins for a friend this week but was wondering, is it okay if I use whole wheat flour instead of whole wheat pastry? I wasn't sure if it would make a big difference or not. Thanks for your time and as always thanks for sharing your fannetastic recipes Hi Anne! I’m thinking of making these amazing muffins for a friend this week but was wondering, is it okay if I use whole wheat flour instead of whole wheat pastry? I wasn’t sure if it would make a big difference or not. Thanks for your time and as always thanks for sharing your fannetastic recipes

]]> http://www.fannetasticfood.com/2010/01/28/confessions-of-a-muffin-addict/#comment-1844 Afternoon baking therapy. And “healthy muffin” is no longer an oxymoron. « Bread & Bottle Mon, 08 Feb 2010 23:49:16 +0000 http://www.fannetasticfood.com/2010/01/28/confessions-of-a-muffin-addict/#comment-1844 [...] Try them for yourself–I promise you will not be disappointed: Sweet Potato Cranberry Coconut Muffins from fANNEtastic food. [...] [...] Try them for yourself–I promise you will not be disappointed: Sweet Potato Cranberry Coconut Muffins from fANNEtastic food. [...]

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