I baked cornbread muffins to go with soup for Sunday dinner. I used two round Nordic Ware muffin pans, each with 6-heart shaped wells. The muffins were done in 16 minutes.
My birthday is tomorrow, so on Monday I baked Bischofsbrot, which is a long loaf cake full of dark chocolate chips, maraschino cherries, walnuts, golden raisins, and regular raisins. I make it with half barley flour and replaced 4 Tbs. melted butter with 4 Tbs. avocado oil plus 2 Tbs. buttermilk. I put in extra cherries and chocolate chips.
I also made dough on Monday for Whole Wheat Sourdough Cheese Crackers.