HONEY-NUT MUFFINS

1 egg
1/2 cup milk
1/2 cup chopped nuts
1/2 cup vegetable oil
1/4 cup honey
2 cups whole wheat or all-purpose flour
3 teaspoons baking powder
1/2 teaspoon salt

Heat oven to 400 degrees: Grease bottoms only of about 12 medium muffin cups, 2-1/2 x l-1/4 inches. Beat egg; stir in milk, nuts, oil and honey. Stir in remaining ingredients, all at once, just until flour is moistened (batter will be lumpy). Fill muffin cups about 1/2 full; sprinkle with sugar if desired. Bake until golden brown, about 20 minutes. Immediately remove from pan.
About 1 dozen muffins.

Variations
Blueberry Muffins: Stir in 1 cup fresh or 1/4 cup frozen blueberries (thawed and wen drained) with the milk. Sprinkle tops with mixture of 1/4 cup packed brown sugar and 1/2 teaspoon ground cinnamon before baking if desired.

Bran Muffins: Increase milk to 1-1/2 cups. Pour milk over 1-1/2 cups whole bran cereal; let stand 2 minutes. Stir in with the oil.

Fruit Muffins: Stir in 1 medium apple, pared and chopped, 1/2 cup raisins and 1 tablespoon finely shredded orange peel with the milk and 1/2 teaspoon pumpkin pie spice with the flour.

Pumpernickel Muffins: Substitute molasses for the honey, and rye flour for the whole wheat flour; omit nuts. Stir in 2 tablespoons caraway seed with the flour if desired.

Seed Muffins: Omit nuts. Stir in 1/2 cup sunflower nuts and 1 tablespoon poppy seed with the milk.