Brown Sugar Muffins:
Sounds good, doesn't it? Tuesday morning my cousin Cami and I woke up already salivating for these delectable morsels of sugar-rushing starch.
Cami took care of most of the not-flour part. Soda, butter, egg (catch that shell), vanilla, salt, milk and grimace at an entire cup of brown sugar. Then she handed me the bowl for my magical gluten-free replacement skills.
I substituted about a half cup of tapioca starch, three fourths of a cup of sorghum flour, some corn starch, a tiny bit of potato flour and of course xanthum gum for the two cups of flour. Then I dumbly handed the bowl back to Cami to stir.
I said NOTHING about "make sure they're thick enough before you put them in," or "the consistency of GF muffins should be the same as gluten muffins." Oh, the pain that we could have avoided!
So Cami fills the muffin tins to the brim with too liquidy-muffin liquid, I turn on the oven, and she pops them in. They look great for a few minutes...
They bubbled up and over the sides, then (somehow?!) sank in the middle of each muffin. The result was a delicious but DENSE and GOOEY inch of brown-sugar mixture in each muffin tin and a burned crust on the top of the pan. We ate what we could,
then gave up and made eggs.
Oops. Oh well, we were about due for a disaster.