This is the
level I used for my perfectly - domed banana bread, adjusted for this volume
of batter, or b) simply dialing back the baking powder to two teaspoons instead
of a
tablespoon, and leaving the baking soda
level as is.
They don't have the typical
level of sweetness you'd expect in a breakfast muffin, so don't be afraid to add a couple
tablespoons of maple syrup or a bit
of Stevia to the
batter if you've got a sweet tooth.