Instructions: Preheat oven to 400F. Spray a 12-muffin (2") tin with nonstick cooking spray. In small bowl, combine milk, egg, margarine and butter flavoring.

In larger bowl, combine the flour, sugar, baking powder and salt.

Add milk mixture to flour mixture, and stir just until flour disappears; do not overblend. Spoon into muffin tin and bake 20-25 minutes, or until toothpick comes out clean and muffins are golden brown. Cool on rack for 5 minutes; remove from pan and serve hot.

BERRY MUFFINS : Add 3/4 cup fresh blueberries or raspberries to flour mixture. Increase Optional Calories to 30.

SWEET MUFFINS : Use same amount of dark brown sugar or maple sugar instead of granulated.

ORANGE MUFFINS : Substitute 1/2 cup skim milk , 1/2 cup fresh orange juice

(milk will curdle) and 2 teaspoons orange zest for skim milk in basic recipe.

LEMON MUFFINS : Substitute 3/4 cup + 2 tablespoons skim milk, 2 tablespoons lemon juice (milk will curdle) and 2 teaspoons lemon zest for skim milk in basic recipe. Reduce Optional Calories to 20.

PINEAPPLE MUFFINS : Add 1/2 cup well-drained crushed pineapple to milk mixture. Increase Optional Calories to 30.

CHOCOLATE MUFFINS : Use 2 tablespoons unsweetened cocoa powder and 1 1/2 cups flour, and increase sugar to 2 tablespoons + 2 teaspoons. Add 1 teaspoon vanilla extract to liquid. Dust with 1 teaspoon confectioners sugar when slightly cooled.

Bake a Better Muffin: Spray muffin tins with nonstick cooking spray; fill tins two-thirds full with batter; add a few tablespoons water to the empty spaces to keep empty cups from burning. For easier removal, allow muffins to "rest" in tins a few moments after baking. To reheat muffins, wrap loosely in foil, then heat in a 450F oven about 5 minutes.

Notes: Makes 12 Servings. Use stick margarine, non-diet.
*The zest of a lemon, a lime or an orange is the peel without any of the pith (white membrane). To remove zest, use a zester or the fine side of a vegetable grater.

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