This recipe has made the rounds from neighbor to neighbor all across the country and has been published in countless community cookbooks. You can keep the batter in the refrigerator for at least a month. I’ve cut the sugar back quite a bit; increase it to a total of 1 cup if you like sweet muffins. I like them best the next day, when they acquire a bit more character than they have hot from the oven.
In a large plastic or glass container with a tight-fitting lid, combine all ingredients and stir until blended. Let sit overnight before using. (If the batter seems too thick, add 1⁄2 cup water or milk to thin it before using.) Grease a 12-cup and a 6-cup muffin pan, fill, and bake in a preheated 400 degrees F oven for 20 minutes.