|All purpose flour||2 Cup (32 tbs)|
|Baking powder||3 Teaspoon|
|Milk||1 Cup (16 tbs)|
|Butter/Margarine||4 Tablespoon, melted and cooled|
Preheat oven to 425°.
Grease a muffin pan with 2 1/2-inch-diameter cups, or line them with paper baking cup liners; set aside.
In a bowl, sift together flour, sugar, baking powder, and salt; make a well in center.
Pour milk into a 2-cup glass measure and add egg and butter; blend well.
Pour liquid all at once into flour well.
Making 12 to 15 full circular strokes that scrape bottom of bowl, stir just until dry ingredients are moistened.
Batter should be lumpy.
Fill each prepared muffin cup 2/3 full with batter.
Bake for 20 to 25 minutes or until tops are lightly browned.
Remove muffins from pan immediately (otherwise moisture condenses on bottom of cups and muffins become soggy).