Hi Kay, typically with muffin batters we add dry into wet, which helps eliminate pockets of flour and incorporate the batter better. With this particular recipe, you add the wet into the dry -- I've tried it both ways and because you are so quickly mixing the batter together (just barely with a fork), it doesn't make much difference which way you go about it. I simply find it easier and neater to do it in the order we call for, but you can do either! The most important thing is to NOT overmix the batter and stop as soon as it comes together. Hope that helps! -Posie

• Reply