Comments on: Sweet Potato Muffins: Making Whole Grain Baking Sexy

By: Facebook Fan Giveaway: Win a Free Copy Of “Good to the Grain, Baking with Whole-Grain Flours,” By Kim Boyce | ModernDomestic

Tue, 06 Apr 2010 04:57:41 +0000

[...] readers will know that I’ve become really interested in whole grain baking lately, and it’s all because of Good to the Grain: Baking with Whole-Grain Flours, a lovely new book [...]

By: kim

kim — Thu, 11 Mar 2010 14:52:58 +0000

hi jenna!
thanks for baking from the book. it’s great to hear that the book is bringing whole grains back on your radar. next time you try the muffins, try to get the dates and add all the cinnamon – i know it seems like a ridiculous amount but the muffins really need it. the whole wheat flour masks the flavor of the spices, more so than regular white flour does.
all best!
kim

By: moderndomestic

moderndomestic — Sun, 07 Mar 2010 15:27:21 +0000

Oh sweet – I’ve really wanted to try those chocolate chip cookies with the whole wheat flour. Let me know how the muffins go!

By: Mindy Curnutt

Mindy Curnutt — Sun, 07 Mar 2010 15:23:51 +0000

I can’t wait to try these, I may just get the energy to try them today. I have made her whole wheat choc chip cookies 2 days in a row now (1/2 batch each time) and they came out so delicious, I’m pretty sure I’ve never made choc chip cookies quite that good. Really — I don’t see me making choc chippers w/regular flour again. I can’t wait to hear if you try those, they are a homerun.

By: Kenneth Moore

Kenneth Moore — Fri, 05 Mar 2010 16:43:42 +0000

Looks delish!

I think butternut squash or pumpkin would be a great alternative to sweet potato. I love anything that can use one of those three ingredients, especially if it’s baked!

By: moderndomestic

moderndomestic — Thu, 04 Mar 2010 18:27:49 +0000

That is an excellent idea. I’d be it would be great.

By: mamatrekkie

mamatrekkie — Thu, 04 Mar 2010 18:21:59 +0000

Looks good! I wonder how it would taste with pumpkin in place of the sweet potatoes?

By: Alice

Alice — Wed, 03 Mar 2010 17:46:28 +0000

I love mixing in whole wheat flour to things like muffins! Also pancakes. I never do 100% whole wheat flour as the results just aren’t tender enough for pastry, for my tastes, but anywhere from 1-3 to 1-1 ratios (wheat – white) produce awesome results. The ‘nutty’ description is spot on.

By: moderndomestic

moderndomestic — Wed, 03 Mar 2010 17:46:09 +0000

Letsee, this is what I’m kind of making up based on this Emeril recipe:

Crumble top:
1 tbs whole wheat flour
1 tbs white flour
Pinch salt
1 tbs butter, melted
1/4 cup brown sugar

In a small bowl, whisk together flours and salt. Then add the butter and brown sugar, mixing until combined. Sprinkle over muffin tops.

By: HelenaHimm

HelenaHimm — Wed, 03 Mar 2010 17:37:58 +0000

This looks perfect and will try to bake this month! If u have suggestions for a crumbled top please let me know.. =D

cheers!