I love these super simple muffins. I made cheddar muffins and bacon muffins today for the kids' lunch while they were at the parade. They're totally portable and easy for them to eat on the go. Just not in my car. Shocked For breakfast, we do blueberries or strawberries or what have you. Frozen, fresh, whatever we have.

Best Ever Muffins

2 cups all-purpose flour
3 teaspoons baking powder
1/2 teaspoon salt
3/4 cup white sugar
1 egg
1 cup milk
1/4 cup vegetable oil

Preheat oven to 400 degrees F (205 degrees C).

Stir together the flour, baking powder, salt and sugar in a large bowl. Make a well in the center.

Shhh, don't tell the mixer about this.Shhh, don't tell the mixer about this.

In a small bowl or 2 cup measuring cup, beat egg with a fork. Stir in milk and oil.

Stir it up good!Stir it up good!

Pour all at once into the well in the flour mixture. Mix quickly and lightly with a fork until moistened, but do not beat. The batter will be lumpy. (Really lumpy. Like any batter or dough, you really don't want to overwork it.)

Looking at my lump lump...Looking at my lump lump...

Pour the batter into paper lined muffin pan cups.

Variations: Blueberry Muffins: Add 1 cup fresh blueberries. Raisin Muffins: Add 1 cup finely chopped raisins. Date Muffins: Add 1 cup finely chopped dates. Cheese Muffins: Fold in 1 cup grated sharp yellow cheese. Bacon Muffins: Fold 1/4 cup crisp cooked bacon, broken into bits.

When you like it this crispy, you may as well do the ziploc bag/rolling pin crushing thing.When you like it this crispy, you may as well do the ziploc bag/rolling pin crushing thing.

(That's more bacon than you need for half the batter, BTW. I just cooked what I had and saved the rest for a sandwich later.)

Bake for 25 minutes, or until golden.

A leetle overdone. I may or may not have been Popsugaring when I should have been monitoring. Embarassed

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