I made this moist, dense, almost pound cake like Raspberry Yogurt Cake from epicurious today http://www.epicurious.com/recipes/foo... and I think I'm in love ;)
I made a few subs, lemon juice and zest for the orange juice and peel(1 lone lemon that needed to be used up), and vanilla extract for the almond(forgot I was out) and skipped the glaze.
If I convert this recipe to make them into more portable muffins will I need more leavener or just bake as is but adjust the timing?
TIA for your help :)
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