Muffins basic& variations

2       c            Unbleached All-purpose flour
   2       tb           Granulated Sugar
   1                    Large Egg
     1/2   c            Vegetable Oil
   1       tb           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.