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Total Time
20mins
Prep 5 mins
Cook 15 mins

I love having a container of this batter in the fridge- it makes for a quick, warm breakfast.

Ingredients Nutrition

Directions

  1. Combine dry ingredients, then add next three ingredients, stirring just to moisten. Store in the fridge for up to six weeks. (Tastes best after being in the fridge overnight).
  2. Fill muffin tons 2/3 full and bake 13-16 minutes at 400.
  3. *sour milk= 1 Tbsp vinegar in cup, then add milk to make 1 cup.