2 c. Bakery Mix
1 1/8 c. milk (for cholesterol free muffins us skim milk)
1 egg (for cholesterol free muffins use 2 egg whites or ¼ c. cholesterol free egg product)
1/3 c. sugar
2 tbsp. vegetable oil
Preheat conventional oven to 400° F.
Grease 12-c. regular muffin pan or line w/ paper baking cups.
Beat eggs & liquid ingredients slightly in bowl; stir in dry ingredients just til moistened. Divide batter evenly among cups.
Bake muffins 13-15 min. or til golden brown. Yields 12 muffins.
High-Altitude: Heat oven to 425° F.
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