"Both my daughters love these sweet muffins," reports Lori Thompson of New London, Texas. "I usually double the recipe so I have extras to keep in the freezer for a quick breakfast or snack."
- 2 cups all-purpose flour
- 1/2 cup sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 egg
- 3/4 cup milk
- 1/3 cup vegetable oil
- 3/4 cup miniature semisweet chocolate chips
- In a large bowl, combine the first four ingredients. In a small bowl, beat egg, milk and oil. Stir into dry ingredients just until moistened. Fold in chocolate chips.
- Fill greased or paper-lined muffin cups three-fourths full. Bake at 400° for 18-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing to a wire rack. Yield: 1 dozen.
Originally published as Chocolate Chip Muffins in Quick Cooking January/February 2000, p48
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