Light Chocolate Chip Muffins – a delicious recipe with flour, baking powder, salt, egg, sugar, margarine. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 400u00b0F.
2
Coat a 12-muffin tin with nonstick cooking spray.
3
Whisk the flour with the baking powder and salt and set aside.
4
Beat the egg, sugar and margarine with an electric mixer set on medium until smooth.
5
Add the milk and vanilla and beat again.
6
Mix the flour and chocolate chips into the batter by hand just until combined.
7
Spoon the batter into the muffin cups so that each is about two-thirds full.
8
Top each muffin cup with cinnamon/sugar mixture, if desired.
9
Bake for about 15 minutes or until the muffins are lightly browned, puff up and a toothpick inserted in the center comes out clean.
10
Cool in the tin set on a wire rack for about 10 minutes.
11
Remove the muffins from the tin and eat them warm or let them cool completely on a wire rack.
554
kcal
Calories
7
g
Fat
109
g
Carbs
12
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 10 ingredients. The key ingredients include: 2 cups flour, 3 teaspoons baking powder, 1/4 teaspoon salt, 1 large egg, and more.
Yes, Light Chocolate Chip Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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