2 c. self rising flour
1/4 c. sugar
6-7 oz. flat beer (sit 20-30 minutes)
1/4 c. liquid oil

Combine flour and sugar. Add beer and oil. Mix with spoon. Batter should be relatively moist but not runny. Spoon into muffin cups two thirds full. Bake at 425 degrees for 15 to 20 minutes until light golden brown. Makes 12 muffins.