Top 100 Five-Ingredient Dinners

I found this recipe a few years ago and absolutely love it! Great muffins every single time. This time, I did something different: Substitute 1/2 of flour for whole wheat flour. I wanted to have them ready last night but the dough didn't leaven fast enough so, I added the flour after leavening and left the dough in the refrigerator (around 11 pm). This morning (7 am) I extended the dough and cut the muffins. Set them in the oven with the light on to expedite the process of final proof. The proofing time was shorter due to the all night cold proof. This time experimented with a regular pan instead of my cast iron, cooked longer at a lower temperature. The crumb of these muffins is amazing!

how long to cook and what temp