Instructions: Do ahead! Stir dry ingredients together in a medium bowl in the evening. The next morning just combine with the liquid ingredients and bake.

For Perfect Muffins Every Time:
o Stir all dry ingredients together in one bowl. In another bowl, mix liquid ingredients. Then make a well in the dry ingredients, add the liquid ingredients and stir just to moisten.

o Treat muffin batter gently. Dont overmix. Stir just 10 to 15 strokes, leaving the batter lumpy. Overmixing makes muffins tough.

o Lightly grease muffin pans or cups or use a vegetable spray or paper liners.

o Fill muffin pans only 2/3 full.

o Always bake in a preheated oven.

o Allow muffins to rest in pans on a wire rack before removing so they dont break apart when taken out of pans. But do remove muffins from pans within 5 to 10 minutes to avoid soggy bottoms.

o Cool muffins completely before storing in airtight containers.

o Most muffins freeze well. Wrap cool muffins in plastic wrap and freeze for as long as 1 month.

o To reheat muffins, wrap muffins loosely in aluminum foil and heat in a 200 degree oven for 5 to 19 minutes. Reheat frozen muffins at 325 degrees for 15 to 20 minutes. Or heat in a microwave.

Streusel Topping:
1/2 cup chopped nuts
1/2 cup brown sugar
3 tablespoons flour
1 teaspoon cinnamon
2 tablespoons butter or margarine

In a small bowl, mix together and sprinkle on top of muffin batter before baking. Tops 12 muffins.

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