AlamoJo
If your baking powder is more than three months old or somehow stored improperly, don't bother to make this recipe because you will think there is something wrong with the recipe when the problem lies in your basic understanding of chemistry.  Metallic tastes noted here are because of that fact.  The balance of salt in this recipe is perfect if the baking soda and other ingredients are fresh also. So Google it and read up on it if you have forgotten basic home economics lessons or never studied it. Then you will love this recipe just as it is. Don't change a thing.