Pumpkin Quinoa Muffin Recipe Question

Avatar for joy_ny
iVillage Member
Registered: 06-22-2000
Pumpkin Quinoa Muffin Recipe Question
2
Tue, 08-14-2007 - 2:37pm

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?


 

 


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iVillage Member
Registered: 06-20-2007
Tue, 08-14-2007 - 3:07pm

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

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Avatar for dana828
iVillage Member
Registered: 03-25-2003
Tue, 08-14-2007 - 3:58pm

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

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