I decided to not just make scones for the Pan-Mass Challenge bake sale, but also a healthier option-whole wheat carrot cake muffins! I adapted this recipe from Fannetastic Food’s recipe which calls for whole wheat pastry flour instead of regular whole wheat flour. Unfortunately, I couldn’t get to Whole Foods to get any pastry flour so risked using regular whole wheat flour.
Well the flour didn’t matter too much because these muffins still seemed to be … [Continue reading]








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