Preheat oven to 350 degrees f. Combine dry ingredients first, then add remaining ingredients. Stir until blended, but not too long. Pour into six-muffin no-stick tin and bake for 25-30 mins. (or until toothpick comes out clean).
This recipe doubles well, also. When I double it, I pour all the batter into a 6"x9" no-stick pan and bake for about 45 minutes. Then, I cut it into 12 squares. They keep 4-5 days in the refrigerator.