Basic Muffins

Preheat your oven to 220.

Sift the flour and baking powder at least twice.

Stir in the sugar.

In a separate bowl, beat the egg lightly then pour in the milk and oil. Your wet ingredients should be a little lesser than half of your dry ingredients.

Make a well in the middle of the dry ingredients and pour in the wet.

With a fork, beat lightly in circular motions starting from the middle and working outwards.

Your batter should be very thick and lumpy, so that it drops off the spoon. Add milk if it is too dry and flour if too wet.

Fill your muffin cups about two thirds and bake for about twenty minutes or until golden brown. Turn down the oven temperature to 190 as soon as the muffins are in.