The recipe author should just mix it all together. I prefer to first mix all the dry and then add wet.

As with sunflower oil I have repeatedly done, I decided to try with butter. I should note that I like with oil, the muffins at the end are smooth, not cracked. In General, if you make with butter, then RUB it with the earlier mixture.

Then add water/juice/milk whatever your heart desires or what's in the fridge. I must say - water cupcakes do not lose the taste. I'm in this portion were also added ground ginger. What can you do, I'm the gingerbread magnacide, put everywhere only common sense allows. In General, then Ostap suffered, and in the water for the cupcakes I whipped ginger. Add liquid to the mixture with butter (if using vegetable, you can pour it as water before, and after, no difference) and so a good way. Laid out on the form (I put two tablespoons) and put in the oven. Nuance. In the authentic recipe that it is necessary to keep for half an hour at 200 degrees. I know my oven, under such temperature and time-from muffins coals remain. If those remain. Therefore put on the 180 and focus on readiness. In principle, I do half an hour and leaves. You can not half an hour, 20 minutes, I think that may be enough, but I love that they were on top of crispy and the inside soft, because in half an hour.

After take out from the oven, it is advisable not to rush to pull out of shape, and allow to cool. Don't know how anyone, but I never have time to cool down. :) That said before. In the photo you can see that some muffins are smooth and some are cracked. Those that are smooth - with sunflower oil. On taste, of course, reflected not only aesthetically butter is suffering. Here, a double portion, one portion turns 7 muffins. You can also cook the cake, then bake for 40 minutes. Bon appetit!