Ingredients
Cooking spray (or 12 paper baking cups)
1/2
cup (1 stick) margarine or butter
2
eggs
1
cup milk
2
cups all-purpose flour
3/4
cup packed brown sugar
1
tablespoon baking powder
1
teaspoon salt
1/2
cup semisweet chocolate chips
Preparation
Heat the oven to 400°. Spray each cup in muffin pan with the cooking spray, or put a paper baking cup in each muffin cup. Save for later (you will need the muffin pan in step 4).
Put the margarine in the saucepan. Heat over low heat for about 1 minute, stirring a few times with the wooden spoon, until margarine is melted. Take saucepan off hot burner. (Or put margarine in the microwavable bowl. Cover bowl with waxed paper. Microwave on High 30 to 45 seconds or until margarine is melted.) Cool for 5 minutes.
Crack the eggs on side of the small mixing bowl, letting eggs slip into bowl. Add melted margarine and milk to egg. Beat with the fork until well mixed.
Put the flour, brown sugar, baking powder and salt in the large mixing bowl. Stir with the wooden spoon until mixed. Add the milk mixture to flour mixture. Stir just until flour is wet (the batter should still be a little lumpy; you don’t want it to be smooth). Stir in the chocolate chips. Spoon batter into the sprayed muffin cups until cups are about 2/3 full.
Bake 18 to 20 minutes or until the muffins are golden brown and the toothpick poked in center of muffin comes out clean.
Use the pot holders to take muffin pan out of oven. Carefully tip pan on its side to take muffins out of cups, and put muffins on the wire cooling rack. Cool muffins on cooling rack 10 minutes before serving.
