This is a quick and easy recipe for when you want to turn out a basket of fresh muffins in a hurry. It's from the old Betty Crocker cookbook that we keep trying to replace but can never seem to get rid of. From "Betty Crocker's Cookbook," 26th printing, 1976. Including this recipe here probably violates copyright or something, so if the General Mills lawyers ask nicely, I'll remove it. About 12 muffins 1 egg 1 C. milk 1/4 C. salad oil 2 C. all-purpose flour 1/4 C. sugar 3 tsp. baking powder 1 tsp. salt Heat oven to 400° F. Grease bottoms of 12 medium muffin cups. 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 to 25 minutes or until golden brown. Immediately remove from pan. For blueberry muffins, fold in 1 cup fresh blueberries or 3/4 cup well-drained frozen blueberries (thawed, of course) into batter. For chocolate-chip muffins, fold in 1 cup chocolate chips into batter.