------------- Recipe Extracted from Meal-Master (tm) Database --------------
      Title: Muffins Basic And Variations
 Categories: Muffins Breads Breakfast   
   Servings:  4
       2 c  Unbleached All-purpose Flour        1 T  Baking Powder 
       2 T  Granulated Sugar                    1 t  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
     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.
   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.