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Grease 12 2 1/2-inch muffin cups.
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Heat oven to 400 degrees F.
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Sift Flour, baking powder, sugar and salt into a medium-sized bowl.
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Stir to mix well.
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In a small bowl, beat egg with a fork.
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Add milk and oil.
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Add all at once to dry ingredients.
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Stir mixture only until dry ingredients are moistened.
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Batter will be lumpy.
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Drop batter from a tablespoon into prepared muffins pans, filling each cup half to two-thirds full.
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Bake 15 to 20 minutes, or until golden brown.
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Remove from pan and serve hot with butter, jam or marmalade.
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VARIATIONS:
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GINGER MUFFINS: Add 1/2 Cup finely diced candied ginger to flour mixture before adding liquid.
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BANANA PECAN MUFFINS: Prepare muffin batter but use only 1/2 cup milk.
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Add 1/2 cup chopped pecans and 1/4 t ground nutmeg to sifted flour.
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Add 1 cup mashed, peeled banana with the egg, milk and oil.
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BLUEBERRY MUFFINS: Toss 1 cup washed and well-drained fresh or frozen blueberries with sifted flour mixture before adding liquid.
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ORANGE MUFFINS: Cut 2 peeled navel oranges into sections.
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When batter is in the cups, place an orange section on top of each and sprinkle lightly with granulated sugar.
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CHEESE MUFFINS: Fold 1/2 cup grated sharp yellow cheese into muffin mix with the last few strokes on batter.
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Serve hot with scrambled eggs and bacon for a special breakfast.
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SURPRISE MUFFINS: Fill muffin cups 1/3rd full of batter.
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Drop 1/2 t of your favorite jelly in center of batter.
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Add batter to fill cup 2/3rds full.
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Kids just love these as you will.
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COCONUT MUFFINS: Add 1 c Shredded coconut with the last few strokes of mixing.
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For a snack have coconut muffins, butter and milk.
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CHIVE MUFFINS: Fold 1/4 cup chives into the batter during the last few strokes and serve at dinner.
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Great with a steak and salad.
