An old muffin recipe from Helen Corbitt. I've changed it a bit over the years to work with different ovens. Rather than bake the muffins at a high heat, I start them at 450, then bake at 350 until done.
For add-ins, you can use 1 cup of drained and dried pineapple, 1 cup (or more) of fresh blueberries, chopped nuts or miniature chocolate chips. However, the muffins are very light textured and might be more suitable for just spreading with butter or jam.