2 c. flour, sifted
2 tbsp. sugar
3 tsp. baking powder
1/2 tsp. salt
1 egg
1 c. milk
1/4 c. oil

Sift flour, sugar, baking powder, and salt. Beat eggs slightly, add milk and oil. Pour egg mixture into dry ingredients. Stir only until flour mixture is moistened. Batter should be lumpy. DO NOT OVER MIX. Fill greased muffin pans 2/3 full. Bake at 425 degrees for 20 to 25 minutes. Makes 12 medium muffins.

VARIATIONS:

SURPRISE MUFFINS: Fill muffin cups half full. Drop scant teaspoon of jelly on center of batter. Add batter to make cup 2/3 full.

BACON MUFFINS: Fold in 1/3 cup crumbled, crisp bacon.

GINGER ALE MUFFINS: Use 1 cup ginger ale for the 1 cup milk.

APPLE MUFFINS: Sift 1/2 teaspoon cinnamon with dry ingredients. Add 1 grated raw apple, unpeeled, with oil. Bake 25 to 30 minutes. Sprinkle with a mixture of 1/3 cup brown sugar, packed 1/3 cup broken nuts and 1/2 teaspoon cinnamon.

NUT MUFFINS: Fold in 1/2 cup chopped nuts.

BLUEBERRY MUFFINS: Blend in 3/4 cup well-drained rinsed canned blueberries.