These muffins are great with breakfast or brunch. any leftovers are good split and toasted and served with scrambled eggs for brekfast the next day.

1	large	egg
3/4	cup	milk (skim is o.k.)
1/3	cup	canola oil
1-3/4	cups	self-rising flour
1/4	cup	sugar
3/4	cup	shredded extra sharp Cheddar cheese

• Grease a 12 cup muffin pan and heat the oven to 400 degrees.
• Beat egg slightly with a wisk, add the milk and oil, beat well and set aside.
• In a bowl, mix the flour and sugar together, then add the cheese.
• Pour the egg mixture into the flour mixture all at once. Mix just until the batter is just moistened. The batter should be lumpy.
• Spoon the mixture into the muffin cups filling each about 2/3 full.
• Bake at 400 degrees for 20 to 25 minutes, or until golden brown.
• Remove from oven and serve hot or cold.

• Makes 12 Muffins