Re: Substituting whole wheat in muffins?
Try this for sky high muffins--
Start at 425°F for five minutes. Then drop the temperature to the stated baking temp. You'll have to check to determine the final cooking time as it will be less but the initial blast of heat should make them rise really high, even with some added WW. You can find more on this at Sally's Baking Addiction.
Another option is to order whole wheat pastry flour.
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