A helpful hint, I hope?
Here's the muffin recipe that I pasted here last year:
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This year, I was able to find kosher-for-Passover coconut oil. And therein lies a tale. I've made two batches of these muffins thus far, and both times, I kept getting lumps in the mixture. I finally figured out why. I'd held the coconut-oil jar under reasonably hot water until the solid turned to liquid, so that I could measure it correctly, but the eggs were cold enough that they were making the just-melted coconut oil re-solidify! Maybe adding the eggs last might help.
But the recipe is a bit on the sweet side for a muffin. Could I add cinnamon to this, and, if so, how much?
I have the same question about another recipe previously posted here:
Homemade baked goods
I haven't had honey cake since becoming gluten-sensitive, so when I found a recipe that might "pass," I gave it a try. This is straight from Breaking the Vicious Cycle, by Elaine Gottschall (the Specific Carbohydrate Diet's "bible"), page 131 in the edition that we own, where it's called Peanut Butter Brownies, but I think it would be better described as a blondie, since it contains no chocolate.
~ 1 cup peanut butter with no additives, or almond butter--I use almond butter, which would make these blondies kosher for Passover even for us crazy Ashkenazim who don't eat kitniot
~ 1/2 cup honey
~ 1/2 teaspoon baking soda
~ 1 egg
Mix all ingredients thoroughly. (My son says I should really use my electric beater to break up any lumps in the almond butter. I hate to clean that stupid thing, but he's probably right.) Pour into a well-buttered 8-inch-square pan. (I use coconut oil to keep the blondies parve--will look for nut oil for Pesach, as I've never seen kosher-for-Passover coconut oil.) [I found kosher-for-Passover coconut oil this year!] Bake at 350 degrees Fahrenheit (180 Celsius) for about 25-30 minutes, removing from oven when nicely browned. Cool slightly, then turn out of pan and cut into squares.
These blondies tasted better on the second day of Rosh Hashanah than they'd tasted on the first night, so you might want to make them a bit in advance, if possible. They're mildly sweet.
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Since these turned out to be a bit bland, could I add cinnamon to this, and, if so, how much?