Muffins are my latest science project. While some of them have been good, they still were not “perfect”. The main problem was that they were consistently too dry. Adding oil just made them greasy and heavy and adding water, fruit juice or nut milk made them gooey. Most of them would taste ok on first bite, but would soon turn to sawdust in the back of the mouth. It seemed that part of the problem was that the batter was too smooth. Which lead me to experiment with Gluten-Free oats.
All the experiments were getting me confused, so I finally sat down and made a spread sheet (Yes, I know how funny that is)! (more…)