> graphiccomposing wrote:
>
>
> Your recipe probably has butter and egg in it.
> That gives the crumb you describe.
> I make the following recipe all the time and
> they are perfect. You can use AP flour.
> I make the dough in the breadmaker, that is why
> I don't include the method, just make it in the same
> manner as your normally do.
> Eliminate the second rise, you don't need that because
> the muffins will rise beautifully in the pan.
> Oven baking doesn't work as well.

I am really looking forward to trying this recipe but for some reason the
measurements for water and baking soda come up as a "?"...Can you please
clarify for me how much water and baking soda you use? Thank you



--