Muffins basic and variations *** mm

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