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1 Preheat the oven to 400F.
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Grease a standard 12-compartment muffin tin.
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2 Mix together the dry ingredients in a bowl.
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Beat together the egg, milk, and butter or oil.
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Make a well in the center-of the dry ingredients and pour the wet ingredients into it.
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Using a large spoon or rubber spatula, combine the ingredients swiftly, stirring and folding rather than beating, and stopping as soon as all the dry ingredients are moistened.
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The batter should be lumpy, not smooth, and thick but quite moist; add a little more milk or other liquid if necessary.
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3 Spoon the batter into the muffin tins, filling them about two-thirds full and handling the batter as little as possible.
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(If you prefer bigger muffins, fill the cups almost to the top.
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Pour 1/4 cup water into those cups left empty.)
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Bake 20 to 30 minutes, or until the muffins are nicely browned and a toothpick inserted into the center of one of them comes out clean.
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Remove from the oven and let rest for 5 minutes before taking them out of the tin.
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Serve warm.
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Banana-Nut Muffins: This is good with half bran or whole wheat flour.
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Add 1/2 cup roughly chopped walnuts, pecans, or cashews to the dry ingredients.
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Substitute 1 cup mashed very ripe banana for 3/4 cup of the milk.
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Use honey or maple syrup in place of sugar if possible.
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Bran Muffins: Substitute 1 cup oat or wheat bran for 1 cup of the all-purpose flour (you can use whole wheat flour for the remainder if you like).
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Use 2 eggs and honey, molasses, or maple syrup for sweetener.
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Add 1/2 cup raisins to the prepared batter if you like.
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Blueberry or Cranberry Muffins: Add, 1 teaspoon ground cinnamon to the dry ingredients; increase sugar to 1/2 cup.
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Stir 1 cup fresh blueberries or cranberries into the batter at the last minute.
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You can also use frozen, blueberries or cranberries here; do not defrost them first.
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Blueberry muffins are good with 1/2 teaspoon lemon zest added to the batter along with the wet ingredients.
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Cranberry muffins are excellent with 1/2 cup chopped nuts and/or 1 tablespoon minced orange zest added to the prepared batter.
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Spice Muffins: Add 1 teaspoon ground cinnamon, 1/2 teaspoon each ground allspice and ground ginger, and 1 pinch ground cloves and mace or nutmeg to the dry ingredients; use 1 cup whole wheat flour in place of 1 cup all-purpose flour.
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Add 1/2 cup raisins or currants to the prepared batter if you like.
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Sour Cream or Yogurt Muffins: These are very rich and tender.
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Reduce baking powder to 1 teaspoon, and add 1/2 teaspoon baking soda to dry ingredients.
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Substitute 1/2 cups sour cream or yogurt for the milk and cut the butter or oil back to 1 tablespoon.
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Coffee Cake Muffins: Mix together 1/2 cup packed brown sugar; 1 teaspoon ground cinnamon; 1 cup finely chopped walnuts, pecans, or cashews; and 2 extra tablespoons melted butter.
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Stir half of this mixture into the original batter with the wet ingredients, and sprinkle the rest on top before baking.
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Savory Muffins: Cut sugar back to 1 tablespoon.
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Add up to 1 cup of minced cooked bacon, minced ham, or shredded cheesealone or in combinationto the batter just before baking.
