1 3/4 c. sifted flour
2 1/2 tsp. baking powder
1/4 c. sugar
1 egg white
3/4 c. skim milk
1/3 c. safflower oil

Preheat oven to 400 degrees. Sift dry ingredients into bowl. Make a well in the center. In another bowl, beat the egg white and mix together with a fork rapidly for 30 seconds. Mix in the milk, and pour into the dry ingredients. Stir rapidly just until all of the dry ingredients are moist.

Grease muffin tin and pour in the batter. Bake about 18 minutes.

BLUEBERRY MUFFINS:

Reduce the milk in the preceding recipe to 1/2 cup and add 3/4 cups fresh blueberries to the dry ingredients.