Preheat oven to: 425 degrees (F)
Combine the dry ingredients and whisk together. Add the milk, oil, and eggs, and blend with a hand mixer.
I use a pan for six muffins, and butter all of the cups so that the baked muffins don't stick. Whatever the pan, distribute the batter evenly (varies, but about 140g batter each for 6) to all of the cups and bake for 25 minutes.
A simpler approach is to use a standard (9 inch?) cast iron skillet. Butter it before pouring the batter.
Remove from the oven and let sit for 5 minutes, then transfer to a wire rack to cool. I gently twist the muffins to free them from the pan when moving them to the rack.