Flour power!

Baking with wheat flour can be difficult.

First, you have to get over the fact that wheat flour costs so much more than white flour. Then you have to remember that just because it;s wheat flour, you do not have permission to eat a dozen muffins or half of a cake.

I had some fruit that was going to go bad soon, so I made a batch of Mixed Berry Muffins, using blueberries, strawberries and about a quarter cup of raspberries. Mmm.

I took the muffins out of the oven after baking for 18 minutes because they looked done and the tops of the muffins were solid. Of course, because they are made with wheat flour, they looked golden brown after only a few minutes baking.

Well, looks can be deceiving.

When I went to get the muffins out of the tin, the bottoms weren’t as solid as the tops. They were finished, but they did not slide out of the muffin tin as well as they should. In short, I do not have pretty muffins, but hey — I have breakfast made for the rest of the week, so what am I complaining about?


  • 1 1/2 cups whole wheat flour
  • 1 cup all-purpose flour
  • 2/3 cup sugar
  • 2 tsp baking powder
  • 3/4 tsp baking soda
  • 1/2 tsp cinnamon
  • 1/4 tsp salt
  • 1 1/2 cups fat-free buttermilk
  • 2 large eggs, lightly beaten
  • 1/4 cup butter, melted
  • 2 cups mixed berries (recipe calls for frozen, but I used fresh and they      worked fine)
  • 1 tsp grated lemon zest

Preheat the oven to 400 degrees. Spray 18 muffin cups with nonstick spray.

Combine the whole-wheat flour, all-purpose flour, sugar, baking powder, baking soda, cinnamon and salt in a large bowl. Combine the buttermilk, eggs and butter in another bowl, Add the buttermilk mixture to the flour mixture; stir until just blended. Gently fold the berries and zest into the batter.

Spoon the batter into the cups, filling each about 2/3 full. Bake until golden brown and a toothpick inserted in a muffin comes out clean, about 18 to 20 minutes. Cool in the pan for 5 minutes; remove from the pan and cool completely on a wire rack.

Recipe courtesy of Weight Watchers’ Simply Delicious Flexpoints Cookbook


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