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--- rosemary_sundried_tomato_cornbread_muffins [2024/07/25 09:24] – karin
+++ rosemary_sundried_tomato_cornbread_muffins [2025/02/22 12:19] (current) – [Notes] karin
@@ Line 27: / Line 27: @@
   * You can make this not gluten-free by using either whole wheat or white flour in place of the gluten-free flour.
-  * I've made this recipe before, but with just as a basic cornbread. It came out pretty much exactly as I wanted. My only critique is it's a little salty tasty in my opinion, so I would cut down the salt in this recipe to 1/2 t. next time. I had my doubts about a whole teaspoon of salt; should have listened to my gut.
+  * I've made this recipe before, but with just as a basic cornbread. It came out pretty much exactly as I wanted. My only critique is it's a little salty tasty in my opinion, so I would cut down the salt in this recipe to 1/2 t. next time. I had my doubts about a whole teaspoon of salt; should have listened to my gut. [Edit 2/21/25: made them again with just 1/2 t. salt and yup; fixed it.]
-  * This is my first time making this basic recipe as a gluten-free recipe. I liked how they turned out -- they are softer than corn muffins often are, maybe because of the gluten-free flour, but also maybe because I only baked them for 15 minutes.
+  * This is my first time making this basic recipe as a gluten-free recipe. I liked how they turned out -- they are softer than corn muffins often are, maybe because of the gluten-free flour, but also maybe because I only baked them for 15 minutes. Next year for the ale, use this recipe as the base for both types of corn muffins.
   * I made this with almond milk this time because that is what I had, but normally I would make this for the ale with rice milk because it's very neutral and allergen-friendly.