Prepare muffin pan by greasing or lining with paper muffin liners
Combine dry ingredients, mix well
In a separate bowl combine liquid ingredient, mix well
Add liquids to the dry ingredients, stir well but don't over mix a few small lumps are ok
Divide batter between 12 muffins
Bake 15-20 minutes at 420 (until a toothpick inserted into the center of a few muffins come out clean)
Carefully remove muffins from the pan and allow to cool on a cooling rack
Serve with Salted-Honey-Ghee (see recipe in Notes)
Enjoy!
Notes
For the Salted Honey Ghee: Cream together 1/2 cup of room temperature Ghee, 3 Tablespoons of Honey and 1/8 teaspoon of sea salt with your hand mixer until light and fluffy.*butter can be used in place of the ghee, adjust the salt to taste if using salted butter.