These muffins freeze really well, so if (and that’s a big “if”) you have any left over, bag and freeze ’em!
If you don’t have buttermilk on hand, you can make a substitute by adding 1 tablespoon of lemon juice or 1 teaspoon of cream of Tartar to 1 cup of regular milk.
If you cannot find whole wheat pastry flour then substitute half whole wheat flour and half all-purpose flour. Just swapping in whole wheat flour will result in a drier and grittier muffin.
All our recipes are created by chefs and reviewed by our oncology-trained staff Registered Dietitian, Kate Ueland, MS, RD, to ensure that each is backed with scientific evidence and meets the standards set by the Academy of Nutrition and Dietetics.