Chocolate chip muffins
Preheat the oven to 190°C/375°F/Gas mark 5. Line a 12-hole muffin tin with paper cases.
Using a wooden spoon, cream the margarine and sugar in a mixing bowl until light and fluffy. Beat in the eggs, yogurt and milk until combined. Sift together the flour and bicarbonate of soda, and add to the mixture with the chocolate chips. Stir until just blended.
Spoon the mixture into the paper cases, and bake in the oven for 25 minutes. Leave to cool in the tin for 5 minutes, then transfer the muffins to a wire rack to cool.