Anonymous Fri Oct 07 16:45:03 2005

2 c Unbleached all-purpose flour

2 T Granulated sugar

1 ea Large egg

1/2 c Vegetable oil

1 T Baking powder

1 t Salt

1 c Milk

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.