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From: Deborah (
Subject:         Apples, muffins, and biscuits, oh my!
Date: January 2, 2013 at 9:35 am PST

In Reply to: Apples, muffins, biscuits questions posted by Mike on January 1, 2013 at 9:42 pm:

Most people say Granny Smith apples are the best for baking.
Any tart-ish apple would work well.


If the peel in such pastries doesn't bother you,
and the apples are organic, there is no need to peel them.
Just wash, rinse well, and dry.


You can use whole-grain flours in place of white ones.
The finished product will be heavier, but if you switch
gradually, starting with, say, half white and half whole wheat,
you may get used to the difference. Not saying your friends will, though!

Also, try using half white flour and half another type of flour
(examples: spelt, oat, barley).


Instead of rolling biscuits, make the dough a bit wetter,
and make "drop biscuits" using large spoonfuls of dough.


Let me know how it goes!

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