Pumpkin Quinoa Muffin Recipe Question
I found the Pumpking Quinoa Muffin recipe that seems to be a favorite here. I noticed that it calls for WW pastry flour. Can you substitute regular WW flour, or do you need the pastry flour? How hard is the pastry flour to find?
I just read a similar question in another post and it said, at least for that recipe, that pastry flour should be used because it has a finer texture. But, I didn't know there was even a difference, so when I made these muffins, I just used regular ww flour and I think they turned our great! The are kind of sticky though, and I have found that the
Pastry flour is a lighter consistency than regular flour. I have not had any trouble finding it around here. If you can't find it, you could blend regular WW flour in a food processor for a bit to lighten the texture--you would then have to re-measure the amount before adding it to the batter.
These are some of my favorite muffins. I think when I posted the recipe I noted that I substitute ground flaxseed meal for most of the fat (oil/butter) called for in the recipe. It adds a good flavor and lots of extra nutrition.
Hope you like them!
Dana