I know this is a little off topic, but perhaps it shows us how fat flakes changes the dough/batter. I made my usual generic fruit muffin mix today, but subbed fat flakes for 1/2 of the canola oil that I usually use. I did not tell my wife. I noticed a change in the muffins, but wanted to get her assessment as unbiased as I possible could. She said: "These are great!" I said: "Why?" She continued: "They have an almost crisp exterior, but a soft, moist center that is velvety."
That is what I noticed also. That "crisp exterior" will hold a nice ganache frosting, or drizzle. I am going to let a couple of them "age" in the open for 2 days and see if the seem "fresher" than my usual muffins at that time. These "fat flakes" sure are interesting!