1-1/2 cups flour

2 tablespoons sugar

3-1/2 teaspoons baking powder

1/4 teaspoon salt


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.