Strawberry season is ending and blueberries are BOGO, so I tried out the other berry-oat muffin recipe I had. (Previous post is here.) This one uses buttermilk instead of sour cream. I made two batches and both came out kind of flat but tasty nonetheless. The first batch I used whole wheat pastry flour, and the second time just whole wheat flour. It makes a difference.
Whole Wheat Pastry Flour, you are my new friend. If you were a page on Facebook I would become a fan. Except becoming a fan is apparently too committal, so now I would just be able to "like" you. You make my muffins healthier in a more discreet way than your non-pastry counterpart. Anyway, thank you, Elizabeth, for introducing us.