I’ve already written two posts about “Double Fudge Brownies”, a whole-wheat recipe from King Arthur Flour’s Whole Wheat Baking, including a complete walk-through, so I don’t really have much to add here. However, I did redo the nutritional analysis to … Continue reading
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One of the very first real baking recipes in King Arthur Flour’s Whole Grain Baking — once you get past the waffles and the granola — is called “Sour Cream Muffins” (p. 33). It’s a generic recipe for a muffin … Continue reading
That’s a really long title for a short post. Fortunately, the actual title of the recipe is simply “Peanut Butter Muffins” — it appears on page 38 of Whole Grain Baking (Countryman Press, 2006) — and the chocolate chips are … Continue reading
This is a slightly revised and updated version of my Wheat sandwich bread, Mk. 4 recipe, developed a number of years ago based on a number of sources (see the link) — now with pictures. As I’m presenting it here, … Continue reading