Preheat the oven to 400°F. Line a muffin pan with muffin papers or grease the pan well.
Combine Egg, Milk and salad oil.
In a separate bowl combine baking powder, flour, sugar, and salt. Whisk to combine. Pour the liquid ingredients into the dry ingredients. Blend only until combined.
Spoon batter into each muffin paper until 2/3 full. Bake for 16-20 minutes.
Store in an airtight bag or container.
We mix the wet ingredients together and the dry ingredients together before combining them. This assures that our ingredients are well mixed which will prevent over-mixing if they're all combined together. Over-mixed muffins can be tough or rubbery.
Baking powder can lose its potency. Replace it every 6 months or test it by putting 1/4 cup of boiling water into a bowl and add about 1/2 teaspoon of baking powder. If it bubbles, it’s still good.
Turn the muffin pan in the oven half-way through baking. Even the best ovens can heat inconsistently. Turning them will assure even baking.
This muffin can be served warm. We remove them from the muffin tin after removing them from the oven and let them cool on a baking rack.
This recipe was calculated using the exact brands and measurements I used to make this recipe. If you are following a strict diet please note changing anything will cause the nutritional info to change. My calculations are intended as a guide only.