White Wine Muffin

Place the cases only into the tin so the muffins rise more evenly and stay stable.

Briefly whisk the flour mixture so the baking powder and baking soda are evenly distributed.

Beat for 2–3 minutes until the mixture lightens in color and thickens slightly.

Use ingredients at room temperature when possible; they combine more easily that way.

Don't overmix—otherwise the muffins can become firm instead of light.

Fill the cases only about two-thirds full so the batter doesn't overflow while rising.

To loosen them, gently shake the muffin tin or run a small knife around the edges.