Muffins

Ingredients

• 1 3/4 cups all-purpose flour
• 1/3 cup sugar
• 2 teaspoons baking powder
• 1 beaten egg
• 3/4 cup milk
• 1/4 cup cooking oil

Instructions

1. In a mixing bowl combine flour, sugar, baking powder, and 1/4 teaspoon salt. Make a well in the center. Combine egg, milk, and oil; add all at once to flour mixture. Stir just till moistened (batter should be lumpy).
2. Lightly grease muffin cups or line with paper bake cups; fill 2/3 full. Bake in a 400° oven about 20 minutes or till golden. Remove from pans; serve warm.
3. Blueberry Muffins: Prepare as above, except fold 3/4 cup fresh or frozen blueberries and, if desired, 1 teaspoon finely shredded lemon peel into muffin batter.
4. Cranberry Muffins: Prepare as above, except combine 1 cup coarsely chopped cranberries and 2 tablespoons additional sugar. Fold into muffin batter.
5. Jelly Muffins: Prepare as above, except do not use paper bake cups. Fill muffin cups 1/2 full with batter, top each with 1 teaspoon jelly, jam, or preserves, then top with enough batter to fill each muffin cup 2/3 full.
6. Date-Nut Muffins: Prepare as above, except fold 1/2 cup snipped pitted whole dates and 1/3 cup chopped nuts into muffin batter.
7. Cheese Muffins: Prepare as above, except stir 1/2 cup shredded cheddar or Monterey Jack cheese (2 ounces) into flour mixture.
8. Banana Muffins: Prepare as above, except reduce milk to 1/2 cup. Add 3/4 cup mashed banana and 1/2 cup chopped nuts to flour mixture with egg mixture. Do not use paper bake cups.
9. Pumpkin Muffins: Prepare as above, except add 1 teaspoon ground cinnamon, 1/2 teaspoon ground nutmeg, and 1/8 teaspoon ground cloves to flour mixture. Add 1/2 cup canned pumpkin to egg mixture. Stir 1/4 cup chopped nuts into batter. Do not use paper bake cups.
10. Corn Muffins: Prepare as above, except reduce flour to 1 cup and add 3/4 cup cornmeal to flour mixture. Do not use paper bake cups.
11. Oatmeal Muffins: Prepare as above, except reduce flour to 1 1/2 cups and add 3/4 cup rolled oats to flour mixture.