Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 c Unbleached All-purpose Flour
2 tb Granulated Sugar
1 Large Egg
1/2 c Vegetable Oil
1 tb Baking Powder
1 ts 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.

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