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First gather and weigh out all the different ingredients using the magical muffin ratio 2:2:1:1:1 – that is, parts flour, two parts liquid, one part fat, one part egg, one part sweetener.
Put the flour, raising agent if using and 100g sugar (if you’re not using a liquid sweetener) in a large bowl.
In a second bowl, mix all the wet ingredients, including the fat, eggs and any liquid sweetener.
Mix the wet ingredients into the dry until just combined, then fold in any chopped nuts, seeds, dried fruit and/or chocolate to taste (we added a handful of seeds, chocolate chips and cranberries, and saved some to decorate the tops).
Divide the mixture between the greased and lined holes of a muffin tin and bake in a 210C (190C fan)/410F/gas 6½ oven for about 20 minutes, or until a skewer inserted comes out clean.
Remove and leave to cool in the tray for five minutes before devouring, or take out of the tin, cool on a wire rack and store in a suitable airtight container.