Adapted from Betty Crocker
1 tablespoon sugar
1 tablespoon milk
1 cup milk
2 cups Gold Medal® all-purpose flour
1/2 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup semisweet chocolate chips
2. In large bowl, beat milk, oil and egg with fork or wire whisk.
Stir in remaining muffin ingredients just until flour is moistened.
Divide batter evenly among muffin cups.
3. Place about 1 rounded teaspoon filling on batter in each muffin cup.
Top with remaining batter.
4. Bake 20 to 25 minutes or until golden brown. Immediately remove from pan to cooling rack (may need to run knife around side of muffins to loosen). Cool 5 minutes. Serve warm or cool.
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