- adapted the recipe for a yield of 8
- used 100% soft white wheat berries
- left out 2 tbls of milk to make the batter thick and filled the regular-sized muffin tins basically full to try to make big, bakery-style muffins
- replaced the oil with melted butter
The didn’t dome like I was hoping, so if I want to make the big, bakery-style muffins I’ll have to try other recipes and techniques. And, filling the tin so high like I did, it only made 4 muffins. They’re a gift, so I wasn’t able see how they taste. But by the looks of them, I’d try them again for myself.