77th bake. 01/04/2022. Muffins, remake of #71.

Jan 4, 2022.

This is a remake of #71, scaled for 3 clay pots (4" diameter at top), but will be baked in regular sized muffin cups.

Soaker: 

• 15 g old fashioned rolled oats. 
• 15 g quick oats. Not instant. 
• 12 g whole chia seeds. 
• 7 g ground flax seeds. (ran out of poppy seeds.) 
• 15 g yellow corn meal. 
• 20 g shredded coconut, unsweetened. 
• 1 tsp whole fennel seeds. 
• 33.3 g powdered instant fat-free milk, Kroger brand. 1/3rd cup.
• 254 g spring water. 

The rest: 

• 50 g WW durum. Roller-milled, Sher Brar Fiber Wala. 
• 110 g Bob's Red Mill stone-ground WW. 
• 50 g Arrowhead Mills organic AP. 
• 30 g almond flour, blanched. 
• 5 g salt. 
• 1-1/2 tsp pumpkin pie spice, Kroger brand. Could have used a tiny bit more. 
• 3/4 tsp ground ginger. 
• 2-1/2 tsp baking powder. 
• Mixed well. Baking powder still clumped a little bit. Should have sifted it. 
• 101 g water. 
• 45 g honey. Should have used more. Used 53 g in #71.
• 20 g peanut oil. 
• 11 g grapeseed oil. 

Used paper cup liners in a 12 cup muffin tin. Filled each paper liner about 75-85% full.

Pre-heated oven to 400 F, with a baking stone on next to lowest rack.

Baked on a rack one space  above the stone (so that the muffin pan did not get direct radiant heat from the lower heating element), at 375 F for 26 min. Internal temp 205 F, and the thermometer probe came out clean.

The dark moist areas did not appear on other mufffins that were cut open after further cooling several hours later. The uneven holes lead me to believe that the baking powder was not evenly distributed.

Crumb looks better the next day: