HEY food!

More of Friday the 29th.

I decided to bake the Comfy Belly’s cinnamon bun muffins for our trip to Rochester. I doubled the recipe because that’s how I do, but I didn’t have quite enough almond flour to do so. Of course I didn’t check that before I started baking, because that’s also how I do. So I subbed in teff flour for the rest of the almond flour. Instead of using a liquid sweetener in the muffin batter I mashed up the equivalent amount of a very ripe banana, giving the muffins a slight banana bread flavor that virtually disappeared when they were cool. Their flavor was fantastic, but their texture was a bit too moist, so I’ll have to figure out how to deal with that next time. I also made them slightly too big. Next time I’ll make more smaller muffins rather than less larger ones.