Pour batter into muffin pan, filling each muffin almost to the top.
Bake for 25-35 minutes, until the top is golden brown and a toothpick comes out clean.
Wrap the muffins tightly and store in the fridge for 1 week. I actually think the muffins get better as the days go on.
The Paleo Kitchen: Finding Primal Joy in Modern Cooking