This cake is amazing! The caked looked especially dry, so I made a simple frosting glaze out of butter, powdered sugar, milk and vanilla. I made it runny enough to be a glaze over the cake. Well, once I refrigerated it, and sliced to serve, it does in fact seem crumbly when you slice, but the texture is smooth and the flavor delicious. Not dry at all. Made this for a family reunion, which consisted of a growing number of Celiacs ! Even the non-celiacs gave it a try, and it was unanimous that this is a KEEPER.
I've been looking for a breakfast muffin for my husband and daughters when they are on the go. This was it! I am giving it 5 stars for the basic recipe (which I doubled), with the exception that I used mini chocolate chips and I screwed up and added ALL of the brown sugar. Oops! But I baked 6 mini muffins to see how the recipe tasted and baked. Great! So with the remaining batter, I added vanilla, 1 cup of raisins, 1 tsp cinnamon, 1 pinch of nutmeg and an additional pinch of salt. Since I screwed up and added all of the brown sugar, I sprinkled cinnamon sugar over the tops, then baked. These are delicious either way.
I will admit I reduced the water to 2 cups, did not use oil for the corn tortillas and used cornstarch instead of flour as the thickener due to gluten intolerant family members. With that said, this was amazing. I did not change any of the intended flavor with my alterations so I am giving this a 5 star! My family raved about it and said the end result was like eating authentic tamales (and they LOVE tamales!! Thank you for a great recipe.
5 stars for perfect flavor, scent, texture. (I did omit the icing on top.) For the prep, I did not cook on stovetop but instead let the raisins soak in the water while I measured and prepped the rest. Then continued with the recipe. I also made a batch and used pecans instead of walnuts and added 3/4 cup Oatmeal. Kept the remaining ingredients the same. By far, the best muffin I've made yet!!