- 1 3/4 cups all-purpose flour
- 1/3 cup sugar
- 2 tsp baking powder
- 1/4 tsp salt
- 1 beaten egg
- 3/4 cup milk
- 1/4 cup cooking oil
Grease twelve 2 1/2 inch muffin cups or line with paper bake cups; set aside. In a medium mixing bowl combine flour, sugar, baking powder, and salt. Make a well in center of dry mixture; set aside.
In another mixing bowl combine egg, milk, and oil. Add egg mixture all at once to the dry mixture. Stir just till moistened. (batter should be lumpy)
Spoon batter into prepared muffin cups, filling each 2/3 full. Bake in a 400 degree oven 20 minutes or till golden. Cool in muffin cups on a wire rack for 5 minutes. Remove from muffin cups; serve warm. Makes 10-20 muffins.
- Banana muffins: prepare muffins, except do not use paper bake cups. Reduce milk to 1/2 cup. Add 3/4 cup mashed banana and 1/2 cup chopped nuts to the dry mixture with the egg mixture.
- Blueberry muffins: Prepare muffins, except fold 3/4 cup fresh of frozen blueberries and, if desired, 1 tsp finely shredded lemon peel into batter.
- Cheese muffins: prepare muffins, except stir 1/2 cup shredded cheddar or Monterrey jack cheese into dry mixture.
- Cranberry muffins: prepare muffins, except combine 1 cup coarsely chopped cranberries and 2 Tbs additional sugar. Fold into batter.
- Oatmeal muffins: Prepare muffins, except reduce flour to 1 1/3 cups and add 3/4 cup rolled oats to dry mixture.
- Poppy seed muffins: Prepare muffins, except increase sugar to 1/2 cup and add 1 Tbs poppy seed to dry mixture.