|Vegetable oil spray||1 Tablespoon|
|Sifted all purpose flour||2 Cup (32 tbs)|
|Baking powder||3 Teaspoon|
|Vegetable oil||1⁄3 Cup (5.33 tbs) (Acceptable)|
|Egg substitute||1⁄4 Cup (4 tbs) (Equivalent To 1 Egg)|
|Skim milk||1 1⁄4 Cup (20 tbs)|
Preheat oven to 425° F.
Lightly spray muffin tins with vegetable oil.
Sift dry ingredients together into a large bowl.
Make a well in the center.
Pour oil, egg substitute and milk into the well all at once.
Stir just enough to dampen the flour.
Batter should be lumpy.
Fill prepared muffin tins two-thirds full with batter.
Bake 20 to 25 minutes, or until toothpick inserted in center comes out clean.
FRUIT MUFFINS Add 1/2 cup of raisins, chopped dates or blueberries to the batter.
JELLY MUFFINS Fill muffin cups one-third full and place a small spoonful of jam or jelly in the center of each.
Then cover with remaining batter.
NUT MUFFINS Add 1/2 cup of unsalted dry-roasted coarsely chopped pecans or walnuts to the batter.