Muffins
1 3/4 cups all-purpose flour
1/3 cup sugar
2 teaspoons baking powder
1/4 teaspoon salt
1 beaten egg
3/4 cup milk
1/4 cup cooking oil
Grease 12 2 1/2 inch muffin cups or line with paper bake cups; set aside.
In a medium bowl combine flour, sugar, baking powder, and salt. Make a well in the center of the flour mixture; set aside.
In another bowl combine egg, milk, and oil. Add egg mixture all at once to flour mixture. Stir just until moistened (batter should be lumpy).
Spoon batter into prepared muffin cups, filling each two-thirds full. Bake in a 400 degree oven for 18 to 20 minutes or until golden and a wooden toothpick inserted in centers comes out clean. Cool in muffin cups on a wire rack for 5 minutes. Remove from muffin cups; serve warm.
Blueberry Muffins---------------------------------------------------------
Prepare as above, except fold 1/4 cup fresh or frozen blueberries and, if desired, shredded lemon peel into batter.
CranberryMuffins--------------------------------------------------------
Prepare as above, except combine 1 cup coarsely chopped cranberries and 2 tablespoons additional sugar; fold into batter.
Oatmeal Muffins-----------------------------------------------
Prepare as above, except reduce flour to 1 1/2 cups and add 3/4 cup rolled oats to flour mixture.
Poppy Seed Muffins
-----------------------------------------------------
Prepare as above, except increase sugar to 1/2 cup and add 1 tablespoon poppy seeds to flour mixture.
Banana Muffins
-----------------------------------------------------
Prepare as above, greasing muffin cups (do not use paper bake cups). Reduce milk to 1/2 cup. Stir 3/4 cup mashed banana and 1/2 cup chopped nuts into flour mixture along with the egg mixture.
Cheese Muffins
-----------------------------------------------------
prepare as above, except stir 1/2 cup shredded cheddar cheese or Monterrey Jack cheese into flour mixture.
