This is "the real thing", not the eggnog based muffins one usually eats here in this country (cup cakes as Americans would say). The ingredients should only be stirred together by hand, and one only needs two bowls and a large ballon whisper or ladle in addition to the muffin pans. The mixture makes up 6-12 muffins, depending on the size of the muffin pan.
You can decide the taste variations. My favorites are banana (in the wet ingredients) with chopped almonds, also 4 to 5 drops of almond flavoring. My husband holds a preference for vanilla (drops or sugar), and here I use a cake slicer to put in a good squirt of vanilla cream in the middle of the muffins before baking. Other alternatives are raisins, chopped chocolate, walnuts, cinnamon, blueberry etc. If you exchange 1/3 of the flour for cornmeal, you get so-called cornmuffins.
English Method: Set the oven on 400-425 degrees Farenheit. Stir dry and wet ingredients together, blend just until moistened (batter should be lumpy). Spoon batter into muffin pans - so full as you dare. It is an advantage to use muffin pans with paper forms in the bottom. Bake the muffins on the lowest rack for 15-20 minutes.
NB! The recipe is calculated for nutrient content and price of Knut Pettersen Matoppskrift.no