Prep 5 mins
Cook 0 mins
This is handy when you have forgotten to buy baking powder.
- Mix together, store in refrigerator.
- Can be doubled or tripled.
Thank you for posting this. I had found it elsewhere and have been using it for a while. I'm corn sensitive so I use different replacements such as tapioca, potato or rice flour. I make up enough to refill my old baking powder container. I should also mention that I haven't bothered to refrigerate it and haven't noticed any problems.
And RISE they did!!! Wow, Barbara, thanks for this recipe. I believe I like it better than store bought.
It worked perfectly and no odd flavor...yay! I didn't add the cornstarch since I wasn't storing the baking powder. My recipe called for 1 tsp of baking powder and I added 1/2 tsp cream of tartar and 1/4 tsp baking soda directly to my flour and stirred. The banana muffins turned out wonderfully--they were light and delicious.