1 egg
3/4 c. milk
1/2 c. vegetable oil
2 c. all-purpose flour
1/3 c. packed brown sugar
3 tsp. baking powder
1 tsp. salt
1 tsp. vanilla
2/3 c. semi-sweet chocolate chips

Heat oven to 400°F. Grease bottoms only of four 6-ounce custard cups, 8 large muffin cups, 3 x 1 1/4-inch or 12 medium muffin cups, 2 1/2 x 1 1/4-inch. Beat egg in large bowl. Stir in milk and oil. Stir in remaining ingredients except chocolate chips until flour is moistened. Fold in chocolate chips. Fill cups 3/4 full. Place custard cups on cookie sheet.

Bake until golden brown. Custard cups approximately 25 minutes. Muffin cups approximately 20 minutes. Immediately remove from cups.

If using self-rising flour, omit baking powder and salt.