International recipe: tuna muffins

It doesn’t matter if muffins are sweet or savory, like this recipe that comes from the WW Australia site, they are a treat and the preparation couldn’t be easier. First combine the dry ingredients in a bowl, then combine the wet ingredients in a separate bowl. Then add the wet ingredients to the dry, and this is key, quickly combine the two, but don’t overmix. Stirring too much creates too much gluten, which causes muffins to be tough. Some lumps in the batter are fine, too. After you take them out of the oven, take them out of the muffin tin and let them cool on racks. Leaving them in the hot tin will continue cooking them, which could cause them to dry out.