Net result: delicious one bowl Whole Wheat Chocolate Muffins (cake lol) for breakfast and the lesson that I should scoff less.
All Purpose Flour or regular “maida” is a softer flour that is milled without wheat bran or germ. Whole Wheat Flour is milled from a different kind of wheat berry and has bran, germ and a heavier taste and texture. Whole Wheat Pastry Flour or White Wheat Flour as it is sometimes called is milled from a different wheat berry which has a lighter and milder taste and texture. Both the bran and wheat germ are included in the milling process. Until recently Bulk Barn was the only major chain in Toronto where Whole Wheat Pastry Flour was available, but now you can buy it off amazon and in many grocery stores. I have used it in these Orange Whole Wheat Muffins, Brownies and now these muffins with great success. While we are in a baking dork space (my favourite place to be) let me ask you a quick question: do you know what the difference is between a Muffin and a Cake? Well, in a nutshell a muffin is a quick bread where the dry ingredients get mixed together, the wet get just stirred in to combine and then you bake. As a result they are easy to whip up and even easier to eat! Cake recipes usually require whipping up butter and sugar and a few more steps. Enough info for today? Ok, I shall let you go now, but do keep me posted on how these Whole Wheat Chocolate Muffins turn out if you try them! And do remember to tag me on instagram, @flourandspiceblog Wanna save me for later? Click below!
