Combine first 4 ingredients in a large bowl and set aside. Heat milk and cooking oil.
Cool to lukewarm and beat in egg.
Add flour mixture; beat 1/2 minute at low speed, then 3 minutes at medium speed.
Gradually add 1 cup whole wheat flour and 3 1/2 cups white flour to form a soft dough.
Combine flour (whole wheat), sugar, salt and yeast in
Combine 2 cups wheat flour, sugar and salt in large mixing bowl.
Heat in a saucepan until very warm (120\u00b0 to 130\u00b0), the yeast, milk and oil.
Add egg and warm liquid to flour mixture. Beat half minute at low speed, 3 minutes at medium speed.
By hand, gradually stir in 1 cup whole wheat flour and 3 to 4 cups unbleached or all-purpose flour to form soft dough.
Dissolve egg substitute in warm water. Place all ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select Whole Wheat cycle and Regular bake time; press Start.
After 5 minutes, check how the dough is kneading, it may need either 1 tablespoon of flour or 1 tablespoon of water, depending on the consistency. Once the bread is done, allow it time to cool on a wire rack before cutting.
gradually stir in 1 cup whole wheat flour and 3 to 4
Preheat the oven to 350 degrees F (175 degrees C).
In a large bowl, mix together the peanut butter, butter, honey, brown sugar and egg until smooth. Combine the whole wheat flour and baking powder; stir into the batter until blended. Roll into small balls, and place on a greased cookie sheet. Flatten slightly using a fork.
Bake for 13 to 15 minutes in the preheated oven, or until cookies are slightly toasted at the edges.
00b0F. Grease a 12-cup muffin pan.
Sift the flour
prepare the muffin tins, spray the
owl combine the Baking Powder, Whole Wheat Flour, and Cocoa.
Add
add 8 Celsius freshly ground whole wheat flour, SAF instant yeast, dough
Add flour with baking powder and salt.
Add whole wheat flour, brown sugar and dates; mix thoroughly.
Combine and add milk, beaten eggs and melted fat; mix quickly until dry ingredients are just dampened.
Stir 3 or 4 times.
Spoon into buttered muffin pans, filling 2/3 full.
Bake at 450\u00b0 for 15 to 20 minutes or until nicely browned.
Dates may be omitted.
Recipe makes 12 medium sized muffins.
ur flour. Store bought 'whole wheat'.
flour is usually sour
2 cups white or pastry whole wheat flour* (12 mg).
* 3
resh parsley, 1/2 cup whole wheat flour or 1/2 cup
jumbo muffin cups with paper liners.
Whisk whole wheat flour, white
175 degrees C). Spray 1 muffin tin with cooking spray.
cup of whole wheat grain (i.e., the whole kernels or berries
Preheat oven to 400\u00b0.
Spray muffin pan with vegetable spray. Mix all-purpose flour, whole wheat flour, cinnamon, ginger, allspice, baking powder, salt, raisins and pecans in large bowl. Beat eggs, molasses, milk and butter together in separate bowl. Mix liquids into dry ingredients just until blended with a few swift strokes.
Dough will be slightly lumpy, do not overmix.
Fill muffin cups 2/3 full and bake 20 to 25 minutes.
). Grease 24 muffin cups.
Mix the whole wheat flour, rolled oats
Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups or line with paper muffin liners.
Sift whole wheat flour, all-purpose flour, baking powder, baking soda, and cinnamon together in a bowl.
Whisk eggs, brown sugar, applesauce, and vegetable oil together in a bowl. Stir egg mixture into flour mixture just until ingredients are moistened; fold in carrots and orange zest. Spoon batter into prepared muffin cups.
Bake in the preheated oven until a toothpick inserted near the center comes out clean, about 30 minutes.