Home Cooking


muffin advice


Home Cooking 4

muffin advice

david kaplan | Dec 21, 2005 08:41 AM

I'd like to make muffins that are rich yet high-fiber. However, the recipes I've seen are either rich OR high-fiber. I don't want to skimp on the eggs or butter, but most of the recipes calling for whole-wheat flour, bran, or flax tend to be low-fat as well.

How possible is it to take a full-fat rich muffin recipe and substitute wheat flour for white flour? And if I want to add a lot of ground flaxseed, should I adjust quantities of other ingredients or adjust the preparation method in some way?


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