tag:blogger.com,1999:blog-6422284486633469642.post5904237046882517149..comments2021-07-21T22:02:59.664-07:00Comments on Dos Gatos Baking: September ABC challenge: speculaas-spiced honey breadDos Gatos Bakinghttp://www.blogger.com/profile/04916317323090216477noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-6422284486633469642.post-11191176158623686402016-11-10T20:44:09.540-08:002016-11-10T20:44:09.540-08:00Really? I thought the original was much more dens...Really? I thought the original was much more dense. Or perhaps I just assumed. But I've never had a problem changing to muffin tins. I think I'd reduce the leavening no matter how I baked them. But, there are too many interesting recipes out there to bother with fussy ones, so I probably won't be making this again.Dos Gatos Bakinghttps://www.blogger.com/profile/04916317323090216477noreply@blogger.comtag:blogger.com,1999:blog-6422284486633469642.post-45662050117825679742016-10-29T12:21:41.806-07:002016-10-29T12:21:41.806-07:00Sorry, I did giggle at "they look ridiculous&...Sorry, I did giggle at "they look ridiculous" :) I think they look cute. I didn't realize you baked them in a muffin tin. I would have decreased the leavening in that case. The surface area is a lot smaller when baking in a muffin tin, so less leavening would work to create a flatter "top". As for the texture, that's pretty typical for this type of bread/cake. Yours matches the picture on WeekendBakery as well as mine.Hanaâhttps://www.blogger.com/profile/15660317268731033542noreply@blogger.com