I have a question about the recipe "Pear Almond Muffins" from Savour.
These muffins just didn't hold their shape......they were more like a bread pudding. The house is bone dry so not a humidity problem as was suggested to another cook who had the same problem. Since we are not gluten intolerant, I may try these with a cup of wheat flour as a substitute for one cup of the almond meal thus mixing the two 2:1. Any thoughts on this?
Sign up for our useful, inspired emails and we'll
give you everything you need to eat and live better -- including
recipes, how-tos, and exclusives and great gift ideas from
Provisions, our kitchen and home shop.