1 egg
3/4 c. milk
1/2 c. vegetable oil
2 c. Gold Medal all-purpose flour
1/3 c. sugar
3 tsp. baking powder
1 tsp. salt

Heat oven to 400 degrees. Grease bottoms only of about 12 medium muffin cups, 2 1/2 x 1 1/4 inches, or line with paper baking cups. Beat egg in medium bowl; stir in milk and oil. Stir in remaining ingredients all at once just until flour is moistened (batter will be lumpy). Fill muffin cups about 3/4 full. Bake until golden brown, about 20 minutes. Immediately remove from pan. About 12 muffins.

If using self-rising flour, omit baking powder and salt.

Note: Unbleached flour can be used in this recipe.

Apple-Nut Muffins: Stir in 1 medium all-purpose apple, pared and chopped, with the milk and 1/2 teaspoon ground cinnamon with the flour. Substitute packed brown sugar for the sugar. Mix 1/4 cup packed brown sugar, 1/4 cup chopped nuts and 1/2 teaspoon ground cinnamon; sprinkle over batter in each cup.

Blueberry Muffins: Stir in 1 cup fresh or 3/4 cup frozen blueberries (thawed and well drained) with the milk.

Bran Muffins: Pour milk over 1 1/2 cups shreds of bran cereal in medium bowl; let stand 1 minute. Stir in egg, oil and 3 tablespoon molasses. Decrease flour to 1 1/4 cups. Substitute 1/4 cup packed brown sugar for the 1/3 cup sugar.

Honey-Orange Muffins: Substitute honey for the sugar and stir in with the milk. Stir in 2 tablespoons grated orange peel with the flour. Spoon 1 teaspoon orange marmalade onto batter in each cup.

Oatmeal-Raisin Muffins: Stir in 1 cup raisins with the milk. Decrease flour to 1 cup; stir in 1 cup quick-cooking oats, 1/2 teaspoon ground nutmeg and 1/4 teaspoon ground cinnamon with the flour. Substitute packed brown sugar for the sugar.

Surprise Muffins: Fill muffin cups about 1/2 full. Spoon 1 teaspoon strawberry jam onto batter in each cup; top with enough batter to fill cups about 3/4 full.

Whole Wheat Muffins: Substitute 1 cup gold Medal whole wheat flour for 1 cup of the all-purpose flour. Substitute packed brown sugar for the sugar if desired.

High altitude directions (3500 to 6500 feet) : Heat oven to 425 degrees. Bake 15 to 20 minutes. Bran Muffins not recommended for use with self-rising flour. 12 to 14 muffins.

Microwave reheat directions: To heat room temperature muffins, microwave uncovered on high (100%) 1 muffin 10 to 15 seconds, 2 muffins 20 to 30 seconds, 4 muffins 30 to 35 seconds and 6 muffins 40 to 45 seconds. To heat frozen muffins, microwave uncovered on high (100%) 1 muffin 20 to 25 seconds, 2 muffins 35 to 40 seconds, 4 muffins 55 to 60 seconds and 6 muffins 1 3/4 to 2 minutes.

High altitude microwave directions (3500 to 6500 feet) : For room temperature muffins, no adjustments are necessary. For frozen muffins, increase microwave time 10 seconds.