I was informed yesterday by my kids that I had to bake muffins. Why? Because they ate the last two of them for their after school snacks. Tomorrow is grocery shopping day, so there’s not a heck of a lot of choice for mix-ins, but I stocked up on chocolate chips when they were on sale about a month ago. I briefly considered using the butterscotch chips, but I want to save those for oatmeal scotchies (which I may make this weekend as Matt loves them). Instead, I went for the milk chocolate chips. Here’s what I threw together. And one of these days, I’ll remember to take pictures while baking and cooking so I can post them here!
Milk Chocolate Chip Muffins
2 cups all purpose flour
3/4 cup sugar
3 tsp baking powder
1/2 tsp salt
1 egg
1 cup milk
1/4 cup vegetable oil
1/2 tsp vanilla
1 cup milk chocolate chips
Preheat oven to 400 degrees.
In a large mixing bowl, sift together flour, sugar, baking powder and salt. Create a well in the center and set aside.
In a small or medium sized bowl, beat the egg, then stir in the milk, oil and vanilla. Pour the egg mixture into the well in the flour mixture and stir until almost all the dry ingredients are moist. At this point, add in the chocolate chips and finish mixing until everything is moist. There batter should be lumpy, so that’s okay.
Portion the batter equally into a standard 12 muffin muffin tin that you’ve either lined with paper liners, or sprayed it with cooking spray. Bake for 25 minutes or until golden brown. Let cool for 10 – 15 minutes before eating. 
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