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Tuesday, June 26, 2012

Whole Wheat Dinner Muffins

Whole Grain Corn Mini Muffins
Whole Grain Corn Mini Muffins (Photo credit: For The Love of Fiber)
By Juvy S. Iliwiliw




Whole-wheat flour is known for its nutty, sweet flavor and aroma and its extra nutrition, whole-wheat flour is ground from the entire kernel of wheat. By contrast, all-purpose (plain) flour has had the bran and germ removed. Commercial whole-wheat flours  vary from fine to more coarsely ground; the grinds may be used interchangeably in recipes. To produce fine grinds, all parts of the grain are equally ground. Medium and coarse grinds have varying amounts of bran dispersed throughout.



Just in case  you want to know the real difference of whole-wheat flour and all-purpose flour in your cooking, we shall try baking this dinner muffin recipe using all-purpose or whole-wheat flour and see for ourselves the difference. It is not going to be using whether any of them but which flour will bring out the best taste and texture in your muffins.

WHOLE WHEAT DINNER MUFFINS

You will need:


1 1/4 cups (6 1/2 oz/200 g) whole-wheat or graham flour

2 tablespoons yellow cornmeal

3 tablespoons firmly packed light or dark brown sugar

2 teaspoons baking powder

1/2 teaspoon baking soda (bicarbonate of soda)

1/2 teaspoon salt

2 large eggs, separated

3 tablespoons unsalted butter, melted, or sesame oil or olive oil

1 cup (8 fl oz/250 ml) buttermilk

2 tablespoons sour cream or plain yogurt

1 teaspoon vanilla extract (essence)

1 1/2 tablespoons sesame seeds for sprinkling


Here's how:

Preheat the oven to 375 degrees F. Grease 9 standard muffin cups with butter or butter-flavored nonstick cooking spray; fill the unused cups one-third full with water to prevent warping.

In a bowl, stir together the flour, cornmeal, brown sugar, baking powder, baking soda, and salt.

In another bowl, whisk together the egg yolks, butter, buttermilk, sour cream, and vanilla until blended. Stir the buttermilk mixture into the dry ingredients just until evenly moistened. The batter will be slightly lumpy.

In a large bowl, using an electric mixer with spotlessly clean beaters on medium speed or a balloon whisk, beat the egg whites just until they form soft peaks. Using a large rubber spatula, gently fold the egg whites into the batter until blended.

Spoon the batter into each muffin cup, filling it level with the rim of the cup. Sprinkle each muffin with some of the sesame seeds.

Bake until golden, dry, and springy to the touch, 20-25 minutes. A toothpick inserted into the center of a muffin should come out clean. Transfer the pan to a wire rack and let cool for 5 minutes. Unmold the muffins. Serve them warm or at room temperature, with butter.

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