Barbara Jean muffins

[Guest guest]

In a message dated 1/19/2008 10:29:16 A.M. Eastern Standard Time,

werus writes:

 

<<<Barbara, I'm curious why you used Soya flour in the muffins as opposed

to any other flour, i.e. garbanzo, whatever....

 

>I rarely bake so I'm not familiar with flour textures as you are.

 

Please explain why you chose what you did.

 

Thank so much! Marsha>>>

 

--------

 

 

 

It's high in protein! I've never used garbanzo flour, or even knew it

existed, but I suppose that would be high protein as well. You could try it!

I

think being another legume, it would work just as well. I find I can use up

to 1/3 of the flour as soya without it negatively affecting the texture of the

muffins. I liked the idea of them as a breakfast food for the days I don't

eat eggs and am tired of oatmeal. I love to bake, as did my mother, who ran

a small bakery out of our kitchen for several years of my childhood, and

would even let me bake things or make doughnuts to sell, and I'd get the

profits

from them. It makes the house smell heavenly too. But now, I want it

healthy, not all that white flour and sugar and Crisco. Yikes! So I play and

invent my own, since so often the vegetarian recipes I find in books come out

flat or heavy, and I don't like that! I hope you'll let us know if you try

them

with the garbanzo flour.

 

What other kinds of flour do people use? Besides the HM oat bran blend, and

whole wheat, and soya, I think the only other one in my freezer is Amaranth,

which I tuck in a bit of at times, though just a little (like 1/4 cup), as

it's so silky it does alter the texture if you use too much. Oh, and rye,

though I haven't used that in ages. I've been buying those dense German rye

breads instead, which are almost all rye seeds with a little batter to hold

them

together, and maybe some sunflower seeds added. I feel the more different

things I use the better, for gaining more nutrients.

 

Love & Light, Barbara

BarbaraJean1732

[Guest guest]

Barbara, I'm curious why you used Soya flour in the muffins as opposed

to any other flour, i.e. garbanzo, whatever....

 

I rarely bake so I'm not familiar with flour textures as you are.

 

Please explain why you chose what you did.

 

Thank so much! Marsha