1.  Preheat oven to 425.  Grease your muffin tins or line with paper.

2.  Whisk together all dry ingredients in a large bowl.  Make a well in the center and add all the wet ingredients in the well.  Mix from the center of your bowl and work your way out.  Do not over mix or your muffins will be dense and flat.  Use an ice cream scoop to evenly portion the batter into the 12 tins.

3.  Bake for 15 minutes and remove from the pan to cool slightly.  Serve warm or room temperature.