Hi Pooja, I haven’t tested it, but I would start with reducing the flour by the amount of protein powder added.

Hi Emma, these recipes are for standard oven settings!

Hi there, I haven’t tested in a muffin tin, but you would need to adjust the bake time. If you like the edge pieces of a corn bread, the muffin tin would give you more of the firm, crispy edges.

Hi Veronica, this recipe is for a 46 ounce loaf pan, and most Bundt cakes are 12 cups, so doubling the recipe would work for the pan size. You would need to increase the bake time and use the toothpick test. I haven’t tested pulling it out of the pan, so I would make sure it was buttered and floured very well, especially if it is an intricate design.

Hi Kit, I think this would be good warm or chilled like a pasta salad.

Hi Nancy, thank you for sharing! I’m so glad you trust the recipes.

Hi Jackie, I haven’t tested it, but I think it would work. If you try, please share how it turns out.

Hi Amy, I’m sorry you’re having trouble. What browser and device are you using? Do you have an ad blocker installed? This can help troubleshoot.

Hello,

You could rinse the ingredients and then add water for the extra liquid, or use no-salt-added canned beans (and tomatoes for the salsa, if making homemade you should be able to control the salt content much more easily). I hope this helps!

Hi Charity, yes, that will work, just adjust the roasting time if they are smaller.