Chocolate Chip Muffins

This is our favorite, fast and easy and healthy muffin recipe. They are just as fast to whip up as using those chemical store-bought mixes. It's from the September/October 1992 issue of Fast and Healthy magazine.

Lite Muffins

2 cups flour

1/2 cup sugar

3 teaspoons baking powder

1/2 teaspoon salt

3/4 cup milk

3 tablespoons oil

1 egg, beaten

3/4 cup chocolate chips!

Heat oven to 375. Line 12 muffin cups with paper baking cups. In medium bowl, combine flour, sugar, baking powder and salt (and 3/4 cup chocolate chips) - mix well. In small bowl, combine milk, oil and egg (I also add a splash of vanilla extract), blend well. Add to dry ingredients, stir just until moistened. Bake for 18-23 minutes or until light golden brown. (I start checking around 14 minutes). Cool for one minute, remove from pan and serve warm. These also freeze well.

Variations:

Chocolate Chip - Add 3/4 cup chocolate chips

Apple - Decrease sugar to 1/4 cup and add 1 teaspoon cinnamon to flour. Stir 1 cup chopped and peeled apple into dry ingredients. Substitute apple juice for milk.

Blueberry - Stir 1 cup fresh or frozen blueberries and 1 teaspoon grated lemon or orange peel into dry ingredients.

Whole Wheat - Use 1 cup flour and 1 cup whole wheat flour

Streusel Topped - In small bowl combine 1/4 cup packed brown sugar, 1 tablespoon softened margarine or butter, 1/2 teaspoon cinnamon and 1/4 cup chopped nuts or flaked coconut, blend with fork until crumbly and sprinkle over muffins before baking.