I used this recipe with a few substitutions (which I'll list), and it worked great as muffins. It made 12 smallish ones by filling each muffin cup halfway, but if you wanted larger muffins, I'm guessing it would make around 8-9 full-size muffins in a standard muffin pan. I used a cooking spray on the muffin tin (paper or silicon liners should work too). Baked at 350 degrees F for 30 minutes. My oven runs a bit cool so if you try this, check the muffins at around 20-25 minutes.
Substitutions, because I needed to use what I had on hand, and some ingredients are scarce right now: * 2 C of King Arthur GF baking mix instead of the flours. I omitted the recipe's baking soda and powder because the mix already contains leaveners. * 1/2 tsp almond extract instead of the 2 tsp vanilla (this added a very nice subtle complement to the other flavors). Vanilla has become prohibitively expensive where I live, so I'm glad this worked. * 6 TB of oil (canola, though if I do this again I will try melted coconut oil) instead of the 8 TB butter. The end result still tastes quite "buttery", probably because of the salt in the recipe. * I didn't use the extra white sugar on top; the muffins turned out sweet enough. Extra sugar would probably be overkill, I think.
This recipe is definitely a keeper (and very forgiving, as my substitutions prove). I'll be adding it to my recipe notebook and will definitely make it again. Thanks for posting it!
Muffins a success!
Substitutions, because I needed to use what I had on hand, and some ingredients are scarce right now:
* 2 C of King Arthur GF baking mix instead of the flours. I omitted the recipe's baking soda and powder because the mix already contains leaveners.
* 1/2 tsp almond extract instead of the 2 tsp vanilla (this added a very nice subtle complement to the other flavors). Vanilla has become prohibitively expensive where I live, so I'm glad this worked.
* 6 TB of oil (canola, though if I do this again I will try melted coconut oil) instead of the 8 TB butter. The end result still tastes quite "buttery", probably because of the salt in the recipe.
* I didn't use the extra white sugar on top; the muffins turned out sweet enough. Extra sugar would probably be overkill, I think.
This recipe is definitely a keeper (and very forgiving, as my substitutions prove). I'll be adding it to my recipe notebook and will definitely make it again. Thanks for posting it!