Ingredients

Instructions

  1. Mix dry ingredients in a lage bowl and make a well in the centre.
  2. Beat eggs and egg whites in a separate bowl and add all liquid ingredients.
  3. Add to dry mixture and mix well.
  4. Refrigerate overnight.
  5. Preheat oven to 400°.
  6. Stir batter well and fill regular muffin tins 2/3 full.
  7. Bake for 17-20 minutes.
  8. Batter will keep well in fridge at least one week.