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 a bowl, combine the first 5 ingredients (all dry). Add the buttermilk and oil and mix thoroughly. Add the slightly beaten egg until well mixed. Fill muffin tins half full of the mixture. Bake 20 to 25 minutes at 425 degrees on the lowest rack in the oven. Sprinkle tops with sugar before baking.

Add 3/4 cup of thawed, drained blueberries and 1 teaspoon grated lemon rind/peel to the dry ingredients for a different taste.