I made a recipe for almond flour pumpkin and spice muffins/loaf. Contains almond flour, salt, baking soda, spices, roasted pumpkin, eggs, honey.
Turned out nice, but maybe a bit on the dry side.
It contains baking soda, I assume to provide some airiness, or "fluffiness". I want to adjust the recipe by adding more pumpkin, an add'l egg, and maybe some nuts or chocolate chips or something. Oh, and vanilla extract.
Q#1: can I add some coconut cream and get a moister result? If not that, what else?
Q#2: I'm not a big baker and am wondering if there's a rule of thumb on the range of baking soda to other (dry?) ingreds to achieve a good result.
I assume the result of too little baking soda is a flat/heavy product and too much is bad taste--is this correct?
Any of your favorite tips and tricks around this topic appreciated!
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