The Muffin Method is the mixing method to use when you are making a batter that:
>contains liquid fat>contains relatively little sugar
Think muffins, pancakes, and some quick breads.
It's fine to have a few lumps in the batter. Overmixing even by a bit can yield tough muffins.
Once you mix the batter, get it in the oven quickly to preserve all the bubbles in the batter.
Add pancake mix-ins after you put the batter on the griddle. Just sprinkle some blueberries (for example) on top before flipping.
See the next slide for more recipes using the muffin method.