4 1/2 c. flour
1 c. brown sugar
1/2 c. sugar
4 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
2 c. buttermilk or 2 tbsp. vinegar added to milk to sour
3/4 c. vegetable oil
1 1/2 tsp. vanilla
3 eggs

Combine dry ingredients. Combine wet ingredients in large bowl. Add dry ingredients. Mix with mixer. Mixture can be refrigerated up to 5 days and used as needed.

Variations:

Raisin Spice or Apple Spice Muffins - Add to 1 1/3 cups of batter: 1/3 cup raisins or apples, 1/2 teaspoon cinnamon, 1/4 teaspoon nutmeg, 1/4 teaspoon cloves, and 1/4 teaspoon allspice.

Maple Walnut Muffins - Add to 1 1/3 cups of batter: 1/3 cup chopped walnuts and 1/2 teaspoon maple extract (pecans and rum extract may be substituted).

Pineapple Muffins - Add to 1 1/3 cups of batter: 1/3 cup drained, crushed pineapple and 1/4 cup coconut.

Chocolate Chip Muffins - Add to 1 1/3 cups of batter: 1/3 cup miniature chocolate chips.