I have struggled and struggled with this recipe, as the muffins tasted really good but didn’t rise very well. It seemed to me as if the issue must be with the leavening. If you have acidic ingredients such as buttermilk, as my original recipe did, then you’re supposed to use baking soda instead of baking powder, but the recipe called for baking powder. So I’ve tried a number of different leavening amounts and combinations, but I never was quite satisfied with the results. After one especially disastrous experiment I got a Sally’s Baking Addiction post in my inbox (she’s one of only three cooking websites to which I subscribe) that was basically her version of this recipe, although with different spices. Boy, would it have been helpful if she’d made those muffins a week earlier! The version I had just produced
