Mamarati

Crap.

So, my first time baking with amaranth flour. (I’ve mentioned that I can’t use eggs, no?)

Wow. I was so impressed. The batter actually looked like a real muffin batter, unlike the buckwheat snot that I was faced with earlier in the week. I fill the muffin cups and put them in the oven and wait.

Never before has waiting for baked goods been filled with such confusion and mystery. What will they taste like? What will they look like? How much will they weigh? Will they turn into rocks? Sludge?

So I open the oven when the timer goes off and there they are — a beautiful sight to behold. I wish I’d taken a picture. Fluffy, risen, gorgeous muffins.

And so I set them aside to cool… and I come back a few minutes later to find that they have completely imploded and all that is left are these flat little disks of sludge.

What a disappointment.

Again, I’m about to give up on baked goods. Why am I bothering?

At any rate, I found a pie crust recipe in the book that is close to the pie crust I started making when I jacked up my arm… an oil crust that you press into the pan. So far, so good, it appears to be behaving like a crust. But as I just learned from the muffins looks can be deceiving, no?