First, thanks again to all of you for casting your votes for me! You're the best. :)
Next, back to food! Several days ago I made my Carrot Pineapple Muffins from TEV (p.165).
As you can see, I made them as regular muffins rather than the 'tops' option in the recipe. For the flours, I used partial whole-wheat pastry flour and oat flour. About 1 cup of each, except I went a little generous with the oat flour, probably using closer to 1 1/8 cup. Oat flour is interesting to work with in baking. When you first mix a batter with oat flour (or ground oats), it is looser than you'd like, but then the ground oats gradually soak up the excess moisture so that within a minute or two you see the batter much thicker. So, when I first made the batter, it wasn't quite thick enough. I sprinkled in a touch more oat flour, but then remembered it would thicken significantly. And sure enough, as I was ladling the batter in the muffin liners it was already a better consistency. (oh yes, I also forgot to drain the canned crushed pineapple, so I had to lessen the soy milk measure to compensate - see, even us cookbook authors mess up recipes... even our own! egad! - was that Jughead's saying?)
Anyhow, I finished up and got 12 average-sized muffins with this batter. As a side note, it's quite tricky to judge sizing and yields with recipes. For instance, with muffins, they once used to be an average size. Now we have the jumbo muffins available in trays at grocery stores and places like Costco. (We know these are miniature cakes labelled as 'muffins', right?) So, what used to be known as an average-sized muffin now seems rather small!