Bake a batch of these muffins on the weekend, and you’ll have no excuse for skipping breakfast during the week. Whole wheat pastry flour is milled from a soft white winter wheat that makes it a great go-to flour for everyday baking (try it in Lia’s Thin and Chewy Oatmeal-Flax Cookies). It yields whole wheat muffins and other baked goods with a nice, tender texture. As with any muffin batter, whisk the dry and wet ingredients together until just combined. Don’t overmix, or your muffins will be tough. You can substitute different berries for the blackberries, or even use frozen berries.
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these sound delicious, but IMHO have way too much sugar and fat to be considered healthful. I made a lot of muffins and for 2 cups of grain (flour + wheat germ), I typically use 1/3 to 1/2 cup of sugar and 1/4 to 1/3 cup canola oil.