Ingredients:
2 cups all-purpose flour
1 egg
3/4 cup of white sugar
3/4 cup milk
1/2 teaspoon salt
1/2 cup vegetable oil
3 teaspoons baking powder
1 T Vanilla
Cinnamon/sugar mixture
Paper liners for muffin cups

Preheat oven to 400 degrees F (205 degrees C)
Sift together flour, sugar, salt, and baking powder into a mixing bowl. Create a "well" in the center. In a small bowl, beat the egg with a fork and add the milk, vanilla and oil. Pour at once into the flour "well" and mix quickly and lightly until mixture is moist throughout. Batter will be thick and lumpy. (Additional ingredients such as fruit (1 cup per recipe) and/or nuts (1/2 cup) would be added now, quickly and without too much stirring).
Spoon batter into paper lined muffin cups. Pile high above the top of each cup for a large "muffin top". Sprinkle top evenly with cinnamon/sugar mixture for a sweet crispy top.
Bake for 35-40 minutes until muffins are golden brown and top springs back to touch. Toothpick will come out clean.

NOTES FOR VARIATIONS:
Fresh fruit is best if available, but when adding frozen fruit such as blueberries and raspberries, rinse ice crystals off with cold water, drain and pat dry with paper towel, then add sugar to coat fruit and allow to stand before mixing in. Try apples and raisins, peaches or bananas or combine for variety.
We prefer walnuts chopped very small but almonds or chopped pecans can be used.

SPECIAL NOTES:
For cranberry muffins, cut cranberries in half for full flavor. Use orange juice instead of milk (apple juice for apple muffins) and add 2 T orange zest.

MAKES 6 LARGE MUFFINS