These are really good muffins. Although made and tested every conceivable way, the best and tastiest ones are when the batter is poured into muffin tins, and allowed to rest in the refrigerator for 24 hours. Sure you can bake them right away or even after 12 hours and they're still good, but resting the batter for 24 hours seems to make them rise higher than baking right away. No matter what, they are still much better than any store bought muffin and chock full of healthy ingredients. A beautiful, dense and filling muffin, they are perfect to prepare the evening before a brunch, so they can be served warm the next morning.