2 c flour
½ c sugar
3 t baking powder
½–1 t coarsely ground black pepper
½ t salt
1 T grated lemon peel
¼ c chopped fresh chives
¾ c milk
⅓ c oil
1 egg, beaten

Heat oven to 400°. Grease bottoms only of 12 muffin cups or line with paper baking cups. Lightly spoon flour into measuring cup; level off. In medium bowl, combine flour, sugar, baking powder, pepper, salt, lemon peel, and chives; mix well. Add milk, oil, and egg; stir just until dry ingredients are moistened. Fill greased muffin cups ¾ full. Bake at 400° for 15 to 20 minutes or until light golden brown and toothpick inserted in center comes out clean. Cool 1 minute; remove from muffin cups. 12 muffins.

Note: Can substitute ½–1 T poppy seeds for chives.