Recent content by CaliforniaKaren

Thanks! It looks gorgeous... and I'm sure it was equally as delicious. :)

Thanks @retired pastrychef, I appreciate your advice! My recipe also includes 1-1/4 cups of oats and 1/2 cup of macadamia nuts in addition to the 1 cup of flour, so that makes it less "banana-ny." LOL, I like what you wrote about if you want a banana, eat a banana. My family loves the taste of...

@retired pastrychef Thanks! I'll try cooling the batter. Good to know I can keep it in the fridge. For how long? A week? If I don't use 1tsp baking soda, should I use more baking powder? I'm already using 1-1/2 tsp baking powder. The recipe calls for 1 cup flour (I now only use all purpose...

Thanks Angie! You're incredibly knowledgeable and helpful. I found the recipe online and altered it right by using half whole wheat flour and half all-purpose. I've never made it only with all-purpose flour since my goal was to have healthier muffins. Recently, I added the cinnamon, which made...

Thanks Angie! Yes, I've tried this recipe several times and it's delicious. I just would like higher domed muffins. I start the oven at 425 for 7 minutes and then turn it down to 375 for 11-12 more minutes. The high heat apparently helps make the muffins rise. I don't open the over, so it stays...

Hi, I'd like my healthy muffins to have high domes. From what I've read online, you use baking soda to neutralize the acidity, but it doesn't seem necessary for this recipe. Should I omit the baking soda and only use baking powder? If so, how do I adjust the recipe? I'm a new baker and would...