2 1/3 c. muffin mix
1 egg, beaten
1 c. milk

Preheat oven to 400 degrees. Butter muffin pans. Put muffin mix in a medium bowl. Combine egg and milk in a small bowl. Add all at once to muffin mix. Stir until mix is just moistened; batter should be lumpy. Fill prepared muffin pans 2/3 full. Bake 15 to 20 minutes, until golden brown. Makes 12 large muffins.

Variations:

Jelly muffins: Fill each muffin cup 1/3 full with batter. Drop 1 teaspoon jelly on top of batter. Fill cups 2/3 full with batter.

Butterscotch-pecan muffins: Melt 6 tablespoons butter in a small saucepan. Stir in 6 tablespoons brown sugar. Place 1 tablespoon of brown sugar mixture and 2 to 3 pecans in bottom of each muffin cup. Fill cups 2/3 full with batter.

Cheese muffins: Add 1 cup grated cheddar cheese to muffin mix before adding liquid ingredients.

Pineapple muffins: Decrease milk to 2/3 cup. Add 1 cup crushed pineapple with juice to liquid ingredients before adding liquid to muffin mix.

Apricot muffins: Add 1 cup chopped dried apricots to liquid ingredients before adding liquid to muffin mix.

Banana muffins: Add 1/2 teaspoon cinnamon to muffin mix. Mash 1 banana and add to liquid ingredients before adding liquid to muffin mix.

Blueberry muffins: Add 1 cup well drained blueberries to liquid ingredients before adding liquid to muffin mix.