Quote:
Originally Posted by knitlove
Have you done this recipe before and know that the leavening makes the full rounded tops?
Whole wheat is 'heaver' I know some all whole wheat quick breads have more baking powder ( or mix of baking powder and baking soda) to creat more lift.
Sent from my Pixel 2 XL using Tapatalk
|
Yes, it makes giant rounded professional looking muffins normally when I have made them.
Quote:
Originally Posted by domesticzookeeper
With breads you often need to add more water if you're using whole wheat (it holds on to more liquid than AP flour does). I wonder if that would make a difference for your muffins' density and rise
|
I could do more baking powder / soda. the recipe already calls for 4 tsp of one and 1/2 of the other for 12 muffins. Soda I think is the 4. So that may be why they are so rounded up before the whole wheat got involved.
I can also add more water if needed. they were really moist though.
Also we tried the blueberry/vanilla and there is nothing lacking in taste. I mean they taste slightly healthier but they still taste really good. But I was going more for snack than treat.
I also froze 6 of them to see if they freeze and defrost well.
eta: did I already mentioned I also reduced the sugar a little bit?