1 egg
1/2 c. milk
1/4 c. salad oil
1 1/2 c. flour
1/2 c. sugar
2 tsp. baking powder
1/2 tsp. salt

(If using self-rising flour, omit baking powder and salt.) Heat oven to 400 degrees. Beat egg; stir in milk and oil. Mix in dry ingredients just until flour is moistened. Batter should be lumpy. Place paper muffin cups in muffin pan or greased pan. Fill muffin cups 2/3 full. Bake 20 to 25 minutes or until golden brown. Immediately remove from pan.

VARIATIONS:

1. BLUEBERRY MUFFINS: Fold in 1 cup fresh blueberries or 3/4 cup well-drained frozen blueberries (thawed) into batter.

2. APPLE MUFFINS: Stir in 1 cup grated apple with the oil and 1/2 teaspoon cinnamon with the flour. Bake 25 to 30 minutes. If desired before baking, sprinkle tops with nut-crunch topping. Mix 1/3 cup brown sugar (packed), 1/3 cup broken nuts and 1/2 teaspoon cinnamon.

3. SURPRISE MUFFINS: Fill muffin cups only 1/2 full; drop 1 teaspoon jelly in center of each and add batter to fill cups 2/3 full. 12 muffins.