Tuesday, August 16, 2011
Another one from Kim Boyce's Good to the Grain.
These muffins didn't rise that much. They are not fluffy. The flavor is good though. They have roasted sweet potato and half traditional whole wheat flour, plus chopped dates and some pumpkin seeds I sprinkled on top.
I made two modifications to the recipe. First, I used Earth Balance instead of butter, because I still have some and I need to use it up. This probably accounts for the density, since it doesn't cream as well as butter. Second, I used powdered buttermilk. That should be fine though.
This recipe is close to what I used. It seems like no one posts this one without changes. I did not use any whole wheat pastry flour because that isn't in the original recipe.