Mix together the dry ingredients in a large bowl. Stir together the remaining ingredients in a separate bowl, then pour the wet ingredients on to the dry mixture and stir with a large metal spoon until just combined.
Spoon the mixture into a lightly greased large, 12-hole nonstick muffin tray, or alternatively, a 6-hole tray, and bake in a preheated oven, 180°C (350°F), Gas Mark 4, for 20–22 minutes or until risen and golden and a skewer inserted into the centres comes out clean.
Transfer to a wire rack to cool slightly. Serve the still-warm muffins with glasses of freshly squeezed fruit juice, if liked.