Today Orange Cranberry Crunch Muffins are made with Self Rising White Lily, a soft wheat flour popular in the South. I generally use White Lily All-Purpose, but this week I switched to self-rising White Lily and am loving the results.
In America, it seems that most bakers use all-purpose flour mixed with a combination of baking powder and/or baking soda, but in other countries self-rising flour is more common. And while I personally like the idea of controlling the amount of salt and leavening that goes into a recipe, self-rising flour has some real benefits. In Bakewise, food scientist Shirley Corriher describes self-rising flour as “a perfectly uniform blend of leaveners” and gives ways in which it can eliminate common problems of home bakers such as uneven mixing. She also notes that millers have more leavening acids available than home cooks, so they can adjust flour/leavening blends in ways a home cook might not know how to do. In other words, self-rising flour does all the work! And there’s another benefit. If you use a self-rising flour such as White Lily, you’re getting the added bonus of soft winter wheat.
To sum it up, if you run across some self-rising White Lily you should give it a try. Maybe in these muffins? If you’re an orange fan, you will love them. The texture is perfect, plus the muffins rise a little higher than some others I’ve made with all-purpose and baking powder.