Since my minor is hospitality, I'm currently enrolled in a Nutrition class- it's really fascinating and I'm totally loving it. Recently, we were assigned different recipes to explore the topic of food science. We were each assigned different variations of baked goods to see how a slight change in ingredients or processes could alter the food entirely. I was given blueberry muffins, the alteration being my close companion: whole wheat flour.
I bake with this helper quite often. Most often, in fact; all in the attempt of creating healthier versions of delicious baked goods, especially as I serve them to people. I haven't figured it all out yet, but one thing I have concluded is that using entirely whole wheat flour forms an overwhelmingly dense result. Sometimes this effect slips unnoticed with the power of other flavors, but in this recipe... it was undeniable.
