So I have successfully substituted whole wheat (partial) in quick breads and pancakes.
I made 2 batches of muffins today for snacks.
The recipe I like you really fill the cups and mound the top before baking so you end up with those tall muffins with a nice muffin top.
I substituted a little whole wheat in my muffin recipe and the muffin top is really flat - is the due to the whole wheat?
And if yes can I do something in the future to use both some whole wheat flour and make my muffins nice and fat and rounded rather than a flat muffin top?
The coconut chocolate ones are done and we all tried them and very pleased with the flavor - so it's really just an aesthetic thing for me.
The vanilla blueberry are cooling so hopefully those taste just as good.
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Simon Peter answered, “You are the Messiah, the Son of the living God.” Matthew 16:16