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Gritty Zucchini Muffins... help!
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Hi Everyone, I recently made zucchini muffins using Wegmans cup for cup flour. I know you have to let the batter sit for a bit so that the flour can soak up the moisture, so maybe I didn't let it sit long enough. I think it was about 20 minutes. The dough was very thick, but my recollection is that this is typical. Does anyone have suggestions for what to add/increase to help with the grit? They are delicious, but the mouth feel is ick.
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