Basic Muffins

These golden muffins are good during anytime of the day. It's perfect for breakfast. It'll compliment your dinner. Have it as a snack. Serve it at a tea party. How is this eaten? Slab on some butter. Spread some jam. Sprinkle it with brown sugar. Sink it in some honey. Spoon on whatever you like. You can even eat it plain. Which ever you choose it'll still be scrumptious.
When mixing the batter for these muffins, do not over-mix. It is recommended that you stir gently. Or just gently fold the batter. Until the flour is moisten. Too much mixing or stirring can cause the muffins to form peaks, which is exceedingly unattractive, become dry, or even tough. There will be lumps in the batter and you might feel tempted to mix it a little more, but please try to resist the temptation. These lumps will disappear while baking.
The recipe calls for a small egg. Too much eggs will cause the muffin to be tough and heavy. If you only have large eggs on hand you can try to double the recipe but use only one large egg. Or if you're adamant about making only 6 muffins and only have a large egg, you can beat the egg and use half of the mixture. Sometimes you may fill a muffin cup with too much batter, leaving some of the cup empty. Fill the empty cups half way with water, this will ensure even baking.
1 cup all purpose flour
1 tablespoon sugar
1 1/2 teaspoon baking powder
1/2 teaspoon salt
1 small egg
1/2 cup milk
2 tablespoon vegetable oil

1. Preheat oven to 390 degrees. Line 6 muffin tins line with paper baking cups or grease 6 muffin tins.
2. Sift together flour, sugar, baking powder, and salt. Set aside.
3. In separate bowl combine the egg, milk, and oil until throughly combined.
4. Slowly add the milk mixture to the flour mixture. Stir until the flour is moistened.
5. Spoon batter in prepared pan, approximately 2/3 full. Bake for 15 to 20 minutes or until golden brown.
6. Serve with butter or jam.