Grease muffin cups or use papers. Beat egg with a fork. Stir in milk and oil. Sift four and measure. Add sugar, baking powder and salt. Add egg mixture to flour and stir until flour is moistened. Batter should be lumpy - don't overmix.
Fill muffin cups 2/3 full. Bake 20 to 25 minutes until golden brown. Muffins should have rounded and pebbled tops. Serve warm.