Title: Muffins basic and variations
 Categories: Muffins, Breakfast
      Yield: 6 Servings
 
      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.