Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes
Yield: 12 muffins
- 1 1/2 cups all-purpose flour (or you could do a mixture of half all-purpose/half white whole wheat flour)
- 3/4 cup granulated white sugar
- 3/4 teaspoon salt
- 2 tsp baking powder
- 1/3 cup vegetable oil
- 1 large egg
- About 3/4 cup 1% milk
- 1 cup chocolate chips
- Preheat oven to 350 degrees F. Grease a muffin tin that makes 12 muffins or line with muffin liners.
- Combine the flour, sugar, salt and baking powder in a large mixing bowl.
- Add the vegetable oil.
- Crack the egg into a one-cup measuring cup and stir to break up the yolk. Then add enough milk to fill to the one-cup line. Add to the rest of the ingredients and stir until mixed well.
- Fold in chocolate chips.
- Pour evenly into muffin tin and bake for 20 minutes or until a knife inserted in the muffins comes out clean.
- I have an 8-cup measuring cup that I use to mix these muffins in instead of a mixing bowl. That way, I can easily pour the batter right into the tin.
- Because this recipe is so basic, it works well with blueberries, cranberries, or other foods you’d like to replace the chocolate chips with. I imagine that dried cranberries might work well, too, and be a nice addition to a holiday brunch table.
- I’ve calculated the calories in My Fitness Pal for these muffins, and each muffin is about 250 calories.
Do you have a simple treat that you can throw together when the weather makes it difficult to get to the store?
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