I have a question about the recipe "Blueberry, Oatmeal and Flaxseed Muffins" from Merrill Stubbs. My question is: Most of my recipes that call for baking soda and baking powder (within the same recipe) call for more powder than soda. So I thought there was a typo in this recipe. Therefore, since I halved the recipe when I made it, I used 2 tsp baking powder and 1/2 tsp baking soda. They turned out beautiful in the pan, fluffy and rounded, the way I like a muffin to appear. So I wonder if you would be able to confirm that the recipe's amounts for baking powder and baking soda are in fact correct — or should be reversed. I would really like to know. Thank you.