Light Chocolate Chip Muffins - flour

Method

• Preheat oven to 400°F.
• Coat a 12-muffin tin with nonstick cooking spray.
• Whisk the flour with the baking powder and salt and set aside.
• Beat the egg, sugar and margarine with an electric mixer set on medium until smooth.
• Add the milk and vanilla and beat again.
• Mix the flour and chocolate chips into the batter by hand just until combined.
• Spoon the batter into the muffin cups so that each is about two-thirds full.
• Top each muffin cup with cinnamon/sugar mixture, if desired.
• Bake for about 15 minutes or until the muffins are lightly browned, puff up and a toothpick inserted in the center comes out clean.
• Cool in the tin set on a wire rack for about 10 minutes.
• Remove the muffins from the tin and eat them warm or let them cool completely on a wire rack.