Chocolate Chip Muffins

I've had a sort of blogger's block this past week. Nothing seemed particularly blog-worthy. (You may be thinking that my usual posts aren't particularly blog-worthy, either, but--hey--you're still reading it, aren't you?) :o)
I had a couple requests for another recipe post, so I decided on the Chocolate Chip Muffins. Teresa and I just baked a batch yesterday. We even made them a bit healthier, in honor of the new year, by using half whole wheat flour, skim milk, canola oil, and cutting the amount of chocolate chips in half. Don't worry--there are still plenty of chocolate chips in these muffins!

Chocolate Chip Muffins
1 3/4 cups flour (We used 1/2 white flour and 1/2 whole wheat flour. I have also used all white whole wheat before.)
2 tsp. baking powder
1/2 tsp. baking soda
3/4 cup sugar
1 cup skim milk
1/3 cup + 2 tsp. canola oil
1 egg
1 tsp. vanilla
1/2 cup mini chocolate chips

Preheat oven to 400. Line muffin tins with paper liners and set aside. Mix the dry ingredients in a large mixing bowl. Add the wet ingredients and stir just until combined. Fold in chocolate chips. Do not over mix. Fill cups about 2/3 full. Sprinkle extra chocolate chips on them if desired. Bake for about 20 minutes. Remove from pan immediately and cool on wire rack.

You could make these even healthier by substituting applesauce for some or all of the oil and using honey in place of some or all of the sugar.
The whole wheat/white whole wheat flour does give them more of a whole wheat taste, but my family has never seemed to notice. Yum!