1 3/4 c. flour
1/4 c. sugar
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
3/4 c. buttermilk
1/3 c. oil
1 egg, slightly beaten

In large bowl mix well flour, sugar, baking powder, baking soda, and salt. Make a well in center, pour in buttermilk, oil and egg. Immediately stir with fork, just until dry ingredients are moistened (batter will be lumpy). Spoon into greased muffin cups. Bake at 425 degrees for 20 to 25 minutes.

VARIATIONS:

LEMONY BLUEBERRY MUFFINS -- Add 3/4 cup thawed frozen or fresh blueberries and 1 teaspoon grated lemon peel to dry ingredients. Proceed as above. Sprinkle tops lightly with sugar before baking.

APRICOT MUFFINS -- Add 1/2 cup finely cut-up dried apricots and 1 teaspoon grated orange peel to dry ingredients. Proceed as above. Sprinkle tops lightly with sugar and sliced almonds before baking.

WHOLE-WHEAT DATE MUFFINS -- Substitute 1/2 cup whole-wheat flour for 1/2 cup all-purpose flour. Add 1/2 cup finely cut-up dates to dry ingredients. Proceed as above. Sprinkle with chopped pecans before baking.

CORNMEAL MUFFINS -- Substitute 1/2 cup yellow cornmeal for 1/2 cup of the all-purpose flour. Proceed as above. Sprinkle with additional cornmeal before baking.