| 1 | Grease 12 2 ?inch muffin cups. |
| 2 | Heat oven to 400 °F. |
| 3 | Sift flour, baking powder, sugar and salt into a medium-sized bowl. |
| 4 | Stir to mix well. |
| 5 | In a small bowl, beat egg with a fork. |
| 6 | Add milk and oil. |
| 7 | Add all at once to dry ingredients. |
| 8 | Stir mixture only until dry ingredients are moistened. |
| 9 | Batter will be lumpy. |
| 10 | Drop batter from a tablespoon into prepared muffins pans, filling each cup half to two-thirds full. |
| 11 | Bake 15 to 20 minutes, or until golden brown. |
| 12 | Remove from pan and serve hot with butter, jam or marmalade. |
| 13 | Variations: ginger muffins: add ?cup finely diced candied ginger to flour mixture before adding liquid. |
| 14 | Banana pecan muffins: prepare muffin batter but use only ?cup milk. |
| 15 | Add ?cup chopped pecans and ?t ground nutmeg to sifted flour. |
| 16 | Add 1 cup mashed, peeled banana with the egg, milk and oil. |
| 17 | Blueberry muffins: toss 1 cup washed and well-drained fresh or frozen blueberries with sifted flour mixture before adding liquid. |
| 18 | Orange muffins: cut 2 peeled navel oranges into sections. |
| 19 | When batter is in the cups, place an orange section on top of each and sprinkle lightly with granulated sugar. |
| 20 | Cheese muffins: fold ?cup grated sharp yellow cheese into muffin mix with the last few strokes on batter. |
| 21 | Serve hot with scrambled eggs and bacon for a special breakfast. |
| 22 | Surprise muffins: fill muffin cups 1/3rd full of batter. |
| 23 | Drop ?t of your favorite jelly in center of batter. |
| 24 | Add batter to fill cup 2/3rds full. |
| 25 | Kids just love these as you will. |
| 26 | Coconut muffins: add 1 c shredded coconut with the last few strokes of mixing. |
| 27 | For a snack have coconut muffins, butter and milk. |
| 28 | Chive muffins: fold ?cup chives into the batter during the last few strokes and serve at dinner. |
| 29 | Great with a steak and salad |
