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--- menus:ale_breakfast:sugar_free_blackberry_tarragon_muffins [2026/05/30 10:02] – karin
+++ menus:ale_breakfast:sugar_free_blackberry_tarragon_muffins [2026/05/30 10:14] (current) – karin
@@ Line 27: / Line 27: @@
 ===== Notes =====
-  * This was the first time I made this recipe so I was kind of winging it. The original recipe called for 2 cups of flour, 1 c. of milk and 1/2 c. of oil. I only had 3/4 c. of the soy milk left but I honestly thought that should be enough. However, when I mixed it all together (before adding the blackberries), it didn't look like enough batter, so I added another 1/2 c. of flour and 1/2 c. of oat milk (since I was out of soy milk). That looked better; however, once I added the blackberries it was too runny, so I added another 1/2 c. of flour. This ended up making way too many muffins (19!), which means I will have to eat 7 of them. Horrors! :-p Anyway, next time I think I would go with 2 1/2 c. of flour, and cut back on the milk. I will probably leave out the milk entirely, and add whatever is necessary once all the other ingredients are in and I see what the batter looks like.
+  * This was the first time I made this recipe so I was kind of winging it. The original recipe called for 2 cups of flour, 1 c. of milk and 1/2 c. of oil. I only had 3/4 c. of the soy milk left but I honestly thought that should be enough. However, when I mixed it all together (before adding the blackberries), it didn't look like enough batter, so I added another 1/2 c. of flour and 1/2 c. of oat milk (since I was out of soy milk). That looked better; however, once I added the blackberries it was too runny, so I added another 1/2 c. of flour. This ended up making way too many muffins (19!), which means I will have to eat 7 of them. Horrors! :-p Anyway, next time I think I would go with 2 1/2 c. of flour, and cut back on the milk. I will probably leave out the milk entirely, and add whatever is necessary once all the other ingredients are in and I see what the batter looks like. [Edit after taste test]: Could also use more sugar. The original recipe called for a cup but I thought that sounded like too much so I cut it back to 3/4 c., which was a mistake.