Title: Muffins Basic And Variations
 Categories: Muffins, Breads, Breakfast
      Yield: 4 servings
      2 c  Unbleached all-purpose flour
      2 T  Granulated sugar
      1 ea Large egg
    1/2 c  Vegetable oil
      1 T  Baking powder
      1 t  Salt
      1 c  Milk
  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.