Add the beaten liquid ingredients to the sifted combined dry ones in a few swift strokes, just until the flour is moistened. The mixing is held to absolute minimum, a light stirring from 10-20 seconds, batter will be lumpy. The batter should not be mixed to the point of pouring, ribbon-like from the spoon, but should break into course globs. If the batter has been beaten too long, the gluten in the flour will develop and toughen the dough.

To bake, preheat oven to 400°F Grease bottoms only of medium-size muffin cups, fill 2/3 full. Bake at once in a preheated 400F oven until golden brown, about 15-20 minutes. If muffins remain in tins a few moments after leaving the oven they will be easier to remove.