Can you use whole wheat flour to make muffins?
Try this basic recipe for whole wheat muffins—courtesy of the Wheat Foods Council—made with whole wheat flour. Though the recipe calls for two full cups of whole wheat flour, many prefer to make whole wheat baked goods with a mixture of half whole wheat and half white flour.
How does whole wheat flour affect muffins?
While the germ layer gives whole-wheat flour more protein than all-purpose flour gets from just the endosperm, it does not form gluten. Gluten provides lift and structure to baked goods, so less of it means a denser crumb. Additionally, the germ and bran particles in whole-wheat flour contribute to greater chewiness.
How do I make wheat flour muffins?
- Preheat oven to 375 degrees and grease two 6-cup muffin tins or fill with liners. In a large bowl, mix together the flour, sugar, baking powder, baking soda and salt.
- Fill muffin tins or liners; bake for about 25 to 30 minutes, or until muffins are puffed and turning golden brown on top.
Can I substitute whole wheat flour for white flour in muffins?
When completely substituting whole-wheat for white, use 7/8 cup whole-wheat for one cup of white flour. Bread Baking: whole wheat flour – replace up to half of the white flour in the recipe with this flour.
Are whole wheat English muffins healthy?
Whole wheat English muffins may be especially beneficial for maintaining a moderate weight. Not only do they contain more fiber than other varieties, but studies suggest that a higher intake of whole grains may be linked to a lower body weight and a lower body mass index ( 1 , 7 ).
Can I replace all-purpose flour with whole wheat flour?
In most cooking uses you may substitute whole wheat for all-purpose flour without issue. Try it the next time you make breading for a chicken breast recipe, or thicken a sauce. Just remember the flavor could vary. When baking, experiment with your ratio of whole wheat to all-purpose.
Are whole grain muffins good for you?
Does whole wheat flour affect baking?
Bakers can usually substitute up to 50% of the all-purpose ﬂour in a recipe with whole wheat ﬂour, without making other adjustments, and still enjoy a comparable taste and texture, “but if you go 100% [whole grain], you usually change the outcome.” Fortunately, our baking expert has the solution.
Does whole wheat flour bake differently?
Baking with whole wheat flour: the bottom line Most of the time you’ll never notice the difference. In some cases your bread, cake, or cookies may look a little darker. Sometimes you’ll taste a bit of wheatiness; other times you’ll notice a certain graininess in the mouthfeel.
Can I replace white flour with whole wheat?
How do you bake with whole wheat flour?
The solution: When substituting whole wheat for 100% of the white flour in your own favorite yeast recipe, do this: For every cup of whole wheat flour substituted, increase the liquid in the recipe by 2 teaspoons. Once you’ve mixed up the dough but before kneading, let it rest for 30 minutes.
Is whole-grain wheat the same as whole wheat?
Whole wheat means that the bread is made from the entire wheat kernel. Whole grain means that the bread can be made of any whole-grain kernel. That grain may be wheat or it could be another grain like spelt, oats, or barley.
What is healthier a bagel or muffin?
The 3-inch muffins grandmother made had only 120 to 160 calories. But today’s giant bakery muffins contain from 340 to 630 calories each, without any butter or other spread. Bagels, on the other hand, can have fewer calories — if you are careful about portion size. The 2 ½-inch “mini-bagels” have about 72 calories.
What do you need to add more of when baking with whole wheat flour?
Add 2 teaspoons water (or a complementary liquid) per cup of whole wheat flour, to compensate for whole wheat’s greater absorption. Failing to do this will result in cookies that spread less than they should. For more information: Cookies, brownies, and bars: from white to wheat, a baker’s guide.
How do you make muffins with whole wheat flour?
In a separate small bowl, using a fork, beat together the egg and vanilla. Add to creamed mixture. Beat until light and fluffy. Add the milk and then gradually add the whole wheat flour and lightly stir the ingredients together just until combined. Don’t overmix your muffin batter! Fill muffin tins 2/3 full.
What is the best way to make a muffin?
Heat oven to 400 degrees F (205 degrees C). Grease bottoms only of 12 muffin cups or line with baking cups. In a medium bowl, combine flours, sugar, baking powder and salt; mix well. In a small bowl, combine milk, oil and egg; blend well. Add dry ingredients all at once; stir just until dry ingredients are moistened (batter will be lumpy.)
What can I substitute for whole wheat flour in muffins?
White Whole Wheat Flour: substitute whole wheat pastry flour or spelt flour for a similar taste, color, and texture. You can also substitute 1 cup whole wheat flour and ½ cup all-purpose flour. Don’t substitute all regular whole wheat flour, as the muffins will come out dense and grainy.
How long to bake muffins at 375?
Preheat oven to 375°. Punch dough down. Turn onto a lightly floured surface; roll out to 1/2-in. thickness. Cover and let rest for 5 minutes. Cut into 4-in. circles. Place 2 in. apart on greased baking sheets. Bake until bottoms are browned, 8-10 minutes. Turn muffins over; bake until second side is browned, about 7 minutes longer.