Comments on: Low-Fat Oat Flour Cranberry Muffins

By: kalindi

kalindi — Wed, 04 Nov 2009 16:50:54 +0000

oh my god! thank you so much! i am the worlds worst baker and always have problems making nice muffins cakes etc. this was so easy and they are really tasty. i didnt have oat flour so i just blended oats up quite small and it worked and i used coconut rather than cranberry the second time. love this site and am now looking forward to baking new things

You’re welcome Kalindi. It’s so wonderful to hear that the muffins turned out good.

By: Nguher

Nguher — Thu, 16 Jul 2009 10:33:34 +0000

Hi, been reading your submissions of baked goods made with whole wheat. I have a problem with whole wheat baking.Anytime i bake with whole wheat the insides don’t get cooked,pls help me what am i doing wrong? Wait to hear from you.

I gathered few points from various websites, maybe you can try it the next time you bake with whole wheat flour. Try adding at least 1/3rd cup of all purpose flour so that the baked good does not become very heavy and looks like uncooked. Also sift whole wheat flour a couple of times to incorporate air into the dough/batter, so that it does not become very dense. Also allow the baked goods to cool completely. (This is from personal experience, I feel that leaving it to cool overnight makes the texture more preferable). I also read that if baking completely with whole wheat flour it is advisable to increase the quantity of any liquid in the recipe a little bit or else the baked goods may become dry, but I’m thinking that is not the problem in your case. If nothing works try your luck with white whole wheat flour or whole wheat pastry flour.

By: Low Fat Baking Recipes | Healthy Recipes | Madhuram's Eggless Cooking

Low Fat Baking Recipes | Healthy Recipes | Madhuram's Eggless Cooking — Thu, 09 Jul 2009 11:20:05 +0000

[...] Low-Fat Oat Flour Cranberry Muffins [...]

By: Mansi

Mansi — Thu, 25 Jun 2009 16:28:59 +0000

gosh! they look so yummy! you are truly a genius at all these eggless baking concoctions! wish you stayed somewhere near thanks for sending it to SHF!

By: sai

sai — Tue, 23 Jun 2009 17:21:09 +0000

hi madhu, what whole wheat flour do u use? is it the atta from indian stores? or a diff one? is it diff from whoe wheat pastry flour?

Sai, for this recipe I have used King Arthur’s white whole wheat flour. Reg. whole wheat flour, I don’t have any particular brand. Whole wheat pastry flour is different from both white whole wheat flour and the regular wheat flour. It’s more finer in texture but retains the goodness of the regular wheat flour.

By: shruthi

shruthi — Thu, 18 Jun 2009 13:25:24 +0000

hey madhu my !st event! pls participate and spread the news!
thank u!

By: Sadhana

Sadhana — Wed, 17 Jun 2009 22:06:45 +0000

Madhu the muffin looks very yummy. Yes i also use the Oats flour extensively. It is very versatile and you can mix it in Paratha, Appam or Dosai also.

By: Bharti

Bharti — Wed, 17 Jun 2009 04:21:23 +0000

I haven’t experimented too much with oat flour. Sounds like it isn’t too complicated. Maybe I’ll try it next time.

It’s good Bharti. You don’t get the raw smell like when you use whole wheat flour, no difference in taste. I also tried one traditional south Indian recipe replacing it for the rice flour and it came out so good.

By: roma

roma — Wed, 17 Jun 2009 04:06:38 +0000

Nice muffins, love the fancy paper cups. Wish I could get them somewhere too.

By: Vaishali

Vaishali — Tue, 16 Jun 2009 14:59:28 +0000

Madhuram, how beautiful are those muffins? I love that color!
I too am a huge fan of oat flour– because it is light and gluten-free, it tastes absolutely delicious in baked recipes. I often add it to pancakes and waffles, because it brings a freshness to the taste.