Overnight Muffins With Variations - cooking recipe

Ingredients

4 1/2 cups all-purpose flour
1 cup brown sugar, firmly packed
1/2 cup white sugar
4 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
2 cups buttermilk
3/4 cup oil
1 1/2 teaspoons vanilla
3 -4 eggs

Preparation

In large bowl, combine flour, brown sugar, sugar, baking powder, baking soda and salt; blend well.
Add buttermilk, oil vanilla and eggs; stir just until dry ingredients are moistened.
Batter can be baked immediately or stored in a tightly covered container in refrigerator for up to 5 days.
When ready to bake, heat oven to 375°F Grease bottoms only of desired number of muffin cups or line with paper baking cups.
Stir batter, fill greased muffin cups 2/3 full.
Bake at 375F for 20-25 min or until toothpick inserted in center comes out clean.
Immediately remove from pan. Serve warm.
Variations: Sub 1T lemon extract for vanilla and add 2T poppy seeds. Coconut oil can be used with excellent results. Can sub soured RAW milk (NOT putrid pasteurized milk) for buttermilk. If you live on a farm, you'll understand what I'm saying.