|Milk||3⁄4 Cup (12 tbs)|
|Sugar||1⁄4 Cup (4 tbs)|
|Vegetable oil||2 Tablespoon|
|Buttermilk biscuit mix||2 Cup (32 tbs), sifted|
In a medium sized bowl, combine milk, sugar, egg and oil.
Add sifted biscuit mix to milk mixture and stir vigorously until all the flour is moistened.
Divide batter into 12 lined plastic coffee cup holders, custard cups, or use a plastic muffin pan.
Place 6 of the muffins on outside edge of glass turntable.
Heat, uncovered, on roast for 3 to 4 minutes or until wooden pick inserted in the center of muffin comes out clean.
Place remaining 6 muffins on outside edge of glass turntable and heat, uncovered, on roast for 3 to 4 minutes.