Lemon Poppyseed Muffins

Our new place has beautiful rose bushes. Can I show you their awesomeness?

 

This week, my friend Jen came over for lunch and brought along some whole wheat pastry flour for me to try. I love it when friends come over.....and bring stuff. I had been meaning to try whole wheat pastry flour because of it's whole wheat health benefits and how amazing it tastes in baked goods.

In most cases, whole wheat pastry flour is whole wheat flour ground to a very fine consistency that allows baked goods to retain a very light, delicate texture. It's the best of both worlds: the healthiness of whole wheat plus great taste. Now obviously the whole butter/sugar addition isn't healthy, so portion control is still necessary. But whole wheat pastry flour at least provides a source of whole grains.

I'm not going to lie; these lemon poppyseed muffins by Annie's Eats are the result of a very specific pregnancy craving for anything involving lemon and cake.

I subbed whole wheat pastry flour for white flour and the result was just as promised: light, delicate, and fluffy. No heavy whole wheat texture at all. I'm sold!

 

Now I couldn't have done it alone: I had a big helper (note evidence of poppyseed batter on face). I asked him if he ate any, but of course he denied the whole thing.

I enjoyed my poppyseed muffin with a nice cup of tea. 

It was the perfect end to a long day.

On your next baking endeavor, give whole wheat pastry flour a try. It's super yummy and I bet your family won't even be able to tell a difference. It's okay to be sneaky that way; it's for their health.