Preheat the oven to 400 degrees F.
Place liners in a muffin tin.
Whisk together the flour, sugar, salt, and baking powder, and reserve 1-2 tablespoons of this dry mixture.
Pour the oil into a 1 cup glass measuring cup.
Beat an egg and add it to the oil.
Fill the measuring cup to the 1 cup mark with the milk.
Beat until well combined.
Add that wet ingredient mixture to dry ingredients and stir until well combined, but don’t over mix.
If you are going to add any mix-ins - fold them in now.
Divide the batter evenly between the prepared muffin liners.
Bake at 400 degrees F for 15-20 or until a toothpick inserted in the center comes out clean.
Serve warm or at room temperature.
Store any leftovers in an airtight container.
Add the berries to a bowl and sprinkle them with the reserved dry mixture, toss to coat.
Gently fold the berries into the batter.
Divide the batter into the muffin tin, filling each well ⅔ full.
Bake at 400 degrees F for 15-20 or until a toothpick inserted in the center comes out clean.
Serve warm or at room temperature.
Store any leftovers in an airtight container.
Follow directions for blueberry muffins, but use the chocolate chips.
Preheat the oven to 400 degrees F.
Place liners in a muffin tin.
Whisk together the dry ingredients.
Pour the oil into a 1 cup glass measuring cup.
Beat the egg and then add it to the oil.
Fill the measuring cup to the 1 cup mark with the milk.
Beat until well combined.
Add that wet ingredient mixture to dry ingredients and stir until well combined, but don’t over mix.
Stir in the apples and cinnamon.
Divide the batter into the muffin tin, filling each well ⅔ full.
Bake at 400 degrees F for 15-20 or until a toothpick inserted in the center comes out clean.
Serve warm or at room temperature.
Store any leftovers in an airtight container.