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1 egg
1 c. milk
1/4 c. oil (salad)
2 c. flour
1/4 c. sugar
3 tsp. baking powder
1 tsp. salt

Heat oven to 400 degrees. Grease bottoms of 12 medium muffin
cups (2 3/4-inch diameter). Beat egg, stir in milk and oil.
Mix in remaining ingredients just until flour is moistened.
Batter should be lumpy. Fill muffin cups 2/3 full. Bake 20
minutes or until golden brown. Immediately remove from pan.
Makes 12 muffins.
Apple Muffins: Stir in 1 cup grated apples with the oil
and add 1/2 teaspoon cinnamon with the flour. Sprinkle with
Nut Crunch Topping made as follows: Mix 1/3 cup brown sugar
(packed), 1/3 cup broken nuts (recommend black walnuts), and
1/2 teaspoon cinnamon. Bake 25 to 30 minutes.
Blueberry Muffins: Fold in 1 cup fresh blueberries or
3/4 cup thawed (well drained) frozen blueberries into batter.
Cranberry Orange Muffins: Fold in 1 tablespoon grated
orange rind and 1 cup cranberries (cut in half) into batter.
Surprise Muffins: Fill muffin cups only 1/2 full, drop
1 teaspoon jelly in center of each and add batter to fill cup
2/3 full.
Whole Wheat Muffins: Use Popular Muffins recipe except
decrease flour to 1 cup and baking powder to 2 teaspoons and
add 1 cup whole wheat flour.

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