1 egg
3/4 c. milk
1/2 c. vegetable oil
2 c. all purpose or whole wheat 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. Beat egg; 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 1 dozen muffins.

BLUEBERRY MUFFINS:

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

BANANA MUFFINS:

Decrease milk to 1/3 cup; stir in 1 cup mashed bananas (2 to 3 medium) with the milk. Substitute packed brown sugar for the sugar.

OATMEAL-RAISIN MUFFINS:

Stir in 1 cup raisins with the milk. Decrease flour to 1 cup; stir in 1 cup quick-cooking oats, 1 1/2 teaspoon ground nutmeg and 1/4 teaspoon ground cinnamon with the flour.

PUMPKIN MUFFINS:

Do not use whole wheat flour. Stir in 1/2 cup pumpkin and 1/2 cup raisins with the milk and 2 teaspoons pumpkin pie spice with the flour. Sprinkle tops with sugar before baking is desired.

SURPRISE MUFFINS:

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