Ingredients
No-Stick Cooking Spray
2 cups Martha White Self-Rising Flour
1/3 cup sugar
3/4 cup milk
1/3 cup Pure Vegetable Oil
1/3 cup melted butter
1 large egg
Instructions
Heat oven to 400ºF. Line 12 muffin cups with paper baking cups or spray cups with no-stick cooking spray. Combine flour and sugar in medium bowl; mix well.
Combine milk, oil and egg in small bowl; blend well. Add to flour mixture; stir just until dry ingredients are moistened (batter will be slightly lumpy). Fill prepared muffin cups 2/3 full.
Bake 18 to 20 minutes or until golden brown. Serve warm.
Tip For PERFECT BLUEBERRY MUFFINS: Prepare muffin batter as directed in the recipe; fold in 1 cup fresh, frozen or canned blueberries, rinsed and drained. Bake as directed.
Tip For PERFECT CINNAMON SUGAR MUFFINS: Prepare muffin batter as directed in recipe except add 1/4 teaspoon cinnamon to dry ingredients. Bake as directed. Combine 1/4 cup sugar and 1 teaspoon cinnamon in small bowl. After baking, remove muffins from muffin cups. Dip tops in 1/4 cup melted butter, then in cinnamon-sugar mixture.
