I love King Arthur flour, this lovely website, and most of the recipes I find here. I didn't really care for this recipe, however. Possibly because I'm at high altitude--above 5,000 ft. I thought the result was too dense and a little too sweet. I feel one tablespoon of sugar would have been plenty. The dense texture may have been the result of weighing down the cooking muffins with a pan. It pushed the air out and they were quite heavy. Also, for me the cooking time listed was too long. Fifteen minutes is too much time on a cast iron griddle at medium low to low temperature. I did about five minutes per side and that was plenty. I don’t like to bake muffins, I prefer the griddle method. Finally, mine got to 160 degrees F internal temp and that was quite enough. They were not doughy, but in fact too dry. Had I kept cooking them to reach 200, they would have been inedible. I honestly think the problem was not recipe, but most likely the altitude. Baking at high altitude is quite different. I wish this website would include a high altitude variation in the recipes. Thank you.

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