Stir sugar into mix.
Beat egg & water together.
Stir into mix.
Beat about 15 strokes (mixture will be a bit lumpy--this is okay!).
Grease muffin cups.
Fill cups about 2/3 full.
Bake at 400°F for about 20 minutes.
VARIATIONS: NOTE: Some additional sugar may be added without harming the recipe, if you like sweeter muffins.
To the basic recipe given above, these variations will give you a variety of options. Add, at any point in the recipe, and cook per above instructions.
APPLE MUFFINS: Add 3/4 cup finely diced, peeled apples, 1/8 tsp cinnamon, and a dash of nutmeg. Increase sugar to 3 tablespoons.
BLUEBERRY MUFFINS: Add 1/2 cup canned, drained blueberries, or 1/2 cup fresh to batter.
RASPBERRY MUFFINS: Add 1/2 cup fresh berries to batter. Increase sugar to 3 rounded Tablespoons, or a bit more if you like sweeter muffins.
BANANA MUFFINS: Add 1/2 cup mashed banana, and 1/4 Celsius chopped nuts.
CORN MUFFINS: Reduce water to 1/2 cup. Add 1/2 cup cream style corn to egg & water.
DRIED FRUIT MUFFINS: Add 3/4 cup cooked, finely chopped dried fruit (apricots, peaches, raisins, dates, prunes, etc.) to batter.
