My baking has changed a bit since moving into the Rocky Mountains. Many of my old recipes have had to have some adjustments. I've learned what works and what doesn't. And I've learned that adding eggs to things is a high altitude baker's best line of defense against dense cakes and muffins. Even though I personally am at an altitude of 8,125 ft, I know that for most reading my blog, you are not. So I've decided to put the original recipe link up and post my proven high altitude adjustments here.