Pre-heat oven to 375 degrees.
Mix and sift dry ingredients in one bowl and gently whisk wet ingredients in another.
Pour wet ingredients into dry and add desired fruit and nuts; stir until batter is just moist -- do not over-mix.
Spoon batter into lined muffin tins. This batter doesn't have a high rise; fill the cups to create a nice muffin top and spring tops with raw sugar crystals.
Bake for 20 minutes or until tops are golden.