These muffins look absolutely AMAZING! I can't wait to try them! I've made muffins on occasion in the past and they've always come out with an odd flavor that I just couldn't pinpoint. I used to use any old flour that I picked up at the market and about 6 months ago I tried the KA brand. I have to say that I refuse to use anything but KAF, it just bakes and tastes so much better. I've even tried making muffins with it and lo and behold...no funky flavor! It was because the flour wasn't KAF, and let me tell you, that sealed the deal! I do have one quick question about the recipe, because I am by no means a pro. Is this batter something I could make the night before and have in the refrigerator and bake off the next morning for breakfast? Thank you so much for such wonderful products! You've refreshed my love and passion for baking! Shauna Eakins I think making the batter the night before would work, Shauna, since it has BP as well as baking soda. You might not get as high a rise, but they should be OK. Still - this is a simple recipe, one I bet could be whipped up in the time it takes to preheat your oven. Why not just have all your ingredients staged the night before, and make/bake the batter in the morning? Just a thought- PJH

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