Mix:
1-1/2 cups flour
2 tablespoons sugar
3-1/2 teaspoons baking powder
1/4 teaspoon salt
Add:
one beaten egg
3/4 cup of milk
2 tablespoons melted butter
Fruit (optional)
For variety, fold into the batter blackberries, blueberries, peaches or another favorite fruit, cut into bite-size pieces. One fall favorite is to add 1/2 cup chopped orange, 1/4 cup chopped, dried cranberries and 1/3 cup chopped walnuts. Spoon batter into buttered or greased cupcake tins (or use paper cupcake liners). Bake 20-25 minutes at 350º To check doneness, poke a toothpick or thin knife into a muffin; if it comes out clean, they’re done.