Heat oven to 400 F. Grease bottoms only of about 12 medium muffin cups, 2 1/2 x 1 1/4 inches.
Beat egg stir in milk and oil. Stir in remaining ingredients all at once just until flour is moistened (batter will be lumpy). Fill muffin cups about 3/4 full.
Bake until golden brown, about 20 minutes. Immediately remove from pan. About 1 dozen muffins.
Blueberry muffins: Stir in 1 cup fresh or 3/4 cup frozen blueberries (thawed and well drained) with the milk.
Oatmeal-Raisin muffins: Stir in 1 cup raisins with the milk. Decrease flour to 1 cup; stir in 1 cup quick-cooking oats, 1/2 teaspoon ground nutmeg and 1/4 teaspoon ground cinnamon with the flour.
Serving Size: 6
