Method

Pour the wet ingredients into the dry and fold them in, it should take no more than 12 folds, the mixture should be lumpy and bumpy. Any extra mixing will cause the gluten to overdevelop in the batter and result in muffins with tunnels in them.

Using a spoon transfer batter into muffins cases or a lightly oiled silicon mould

Bake at GM4 to 5/180-190C for around 20 to 25 minutes depending on your oven until the muffins are risen and golden and then let them stand for a few minutes, quickly run a knife round each one and turn out to cool on a wire rack.

Enjoy.
This recipe was taken with permission from Fuss Free Flavour Blog: http://fussfreeflavours.com/