This simple all-purpose muffin recipe is followed by three suggestions for varying the flavor. The muffins can be frozen for eating later.

Nonstick cooking spray
1 3/4 c. sifted all-purpose flour
3 tbsp. sugar
2 1/2 tsp. baking powder
2 tbsp. unsalted butter
3/4 c. skim milk
1 lg. egg

1. Preheat the oven to 400 degrees. Using 1 large or 2 small muffin pans, lightly coat twelve 2 1/2 inch cups with the cooking spray. (Note: You can omit the cooking spray and use paper cupcake liners instead.)

2. Combine the flour, sugar, and baking powder in a large bowl; set aside.

3. Melt the butter in a small saucepan over moderate heat; pour it into a small bowl and whisk together the milk and egg. Add to the flour mixture and stir just until the dry ingredients are moistened.

4. Spoon the batter into the muffin cups, filling them about half full. Bake for 15 minutes or until a toothpick inserted in the center of a muffin comes out clean. Serve warm or at room temperature. Makes 12 muffins.

VARIATIONS:

Apple-Spice Muffins - To the dry ingredients, add 1 teaspoon each ground cinnamon and nutmeg and 1/4 teaspoon ground allspice. To the milk mixture, add 1/2 cup finely chopped peeled apple.

Berry Muffins - To the milk mixture, add 1/2 cup each fresh or thawed frozen dry-pack raspberries and strawberries, halved or quartered.