The following two recipes are traditional American ones that incorporate wholewheat flour and baking powder, so the resulting muffins will not rise a great deal. If you want a lighter muffin, substitute half a sachet of micronized/active dry yeastfor the baking powder. These muffins make an excellent breakfast with savoury spreads or preserves, and toast well for a teatime snack.
Pre-heat the oven to 220°C/425°F/Gas mark 7. Mix all the dry ingredients together thoroughly. Then add the rest and whisk or beat vigorously for a few minutes. Grease a bun tin or muffin pan and pour the batter into each space. Bake for 20 minutes. Turn on to a rack and leave to cool.