Categories: Muffins
      Yield: 4 servings
 
      2 c  Unbleached All-purpose Flour        1 ea Large Egg
      1 tb Baking Powder                       1 c  Milk
      2 tb Granulated Sugar                  1/2 c  Vegetable Oil
      1 ts Salt                           
 
  Grease 12 2 1/2-inch muffin cups.  Heat oven to 400 degrees F.
  Sift Flour, baking powder, sugar and salt into a medium-sized bowl.  Stir
  to mix well.
  In a small bowl, beat egg with a fork.  Add milk and oil.  Add all at once
  to dry ingredients.
   Stir mixture only until dry ingredients are moistened.  Batter will be
  lumpy.
    Drop batter from a tablespoon into prepared muffins pans, filling each
  cup half to two-thirds full.
  Bake 15 to 20 minutes, or until golden brown.  Remove from pan and serve
  hot with butter, jam or marmalade.
  VARIATIONS:
  GINGER MUFFINS:  Add 1/2 Cup finely diced candied ginger to flour mixture
  before adding liquid.
  BANANA PECAN MUFFINS:  Prepare muffin batter but use only 1/2 cup milk.
  Add 1/2 cup chopped pecans and 1/4 t ground nutmeg to sifted flour.  Add 1
  cup mashed, peeled banana with the egg, milk and oil.
  BLUEBERRY MUFFINS:  Toss 1 cup washed and well-drained fresh or frozen
  blueberries with sifted flour mixture before adding liquid.
  ORANGE MUFFINS:  Cut 2 peeled navel oranges into sections.  When batter is
  in the cups, place an orange section on top of each and sprinkle lightly
  with granulated sugar.
  CHEESE MUFFINS:  Fold 1/2 cup grated sharp yellow cheese into muffin mix
  with the last few strokes on batter.  Serve hot with scrambled eggs and
  bacon for a special breakfast.
  SURPRISE MUFFINS:  Fill muffin cups 1/3rd full of batter.  Drop 1/2 t of
  your favorite jelly in center of batter.  Add batter to fill cup 2/3rds
  full.  Kids just love these as you will.
  COCONUT MUFFINS:  Add 1 c Shredded coconut with the last few strokes of
  mixing.  For a snack have coconut muffins, butter and milk.
  CHIVE MUFFINS:  Fold 1/4 cup chives into the batter during the last few
  strokes and serve at dinner.  Great with a steak and salad.