Re: Muffins

[Guest guest]

>

> I made the " 's muffins " recipe on pecanbread.com last night. They tasted

fine, but

they didn't rise at all. Did I do something wrong? They also had a coarser

texture than

regular muffins. I have a recipe for regular banana muffins that use whole

wheat flour and

wheat germ. The " 's muffins " recipe reminded me of that wheat germ texture.

Is this

how all muffins will turn out when using nut flour? I guess I assumed that they

would

look, smell, and taste like regular muffins, and rise like them as well. Is

this just an

isolated incodent?

> Meleah scd 05/06

> iel 3yrs., asd

> Ethan 5yr., Mark 1yr.

>

SCD muffins don't rise high and if they do they tend to collapse but taste fine.

Carol F.

SCD 6 years

[Guest guest]

Partly depends on the fineness of your almond flour. Almond flour IS coarser

than regular wheat flour. You might try making some with nut butter next time...

but yes, generally they are going to be heavier, denser, and coarser than wheat

flour muffins.

Patti

Muffins

I made the " 's muffins " recipe on pecanbread.com last night. They tasted

fine, but they didn't rise at all. Did I do something wrong? They also had a

coarser texture than regular muffins. I have a recipe for regular banana

muffins that use whole wheat flour and wheat germ. The " 's muffins " recipe

reminded me of that wheat germ texture. Is this how all muffins will turn out

when using nut flour? I guess I assumed that they would look, smell, and taste

like regular muffins, and rise like them as well. Is this just an isolated

incodent?

Meleah scd 05/06

iel 3yrs., asd

Ethan 5yr., Mark 1yr.