This recipe was hard to work with. The dough is so thick that every time I tried to fill the muffin liners, they would stick to the dough, and come out of its muffin "hole" and turn sideways. It therefore took much longer to fill the liners than the usual pour method. I am not just rating on the ease of pouring into the liners, but the muffin itself was very dense - I even tried NOT to over mix the batter, as that will often make the end muffin more dense. The only change that I made was to use buttermilk instead of regular milk, as mentioned by another reviewer, and a little less sugar. Overall, the taste was okay, and more like a scone, as my husband put it, than a muffin.
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This recipe was hard to work with. The dough is so thick that every time I tried to fill the...