TIP: Substitute 4 egg whites or ½ cup egg substitute for the 3 whole eggs, if desired.
VARIATION: To make Chocolate Chipper Cupcakes, prepare batter as recipe directs. Pour into 24 paper-lined muffin cups, 2/3-full each. Bake 15 to 18 minutes or until wooden pick inserted in a center-row cupcake comes out clean. IMMEDIATELY top each hot cupcake with 1 tsp. chocolate chips, before removing cupcakes from pan. Then, top each again with ½ to 1 tsp. more chocolate chips. While chocolate chips are still warm, sprinkle with any additional toppings, if desired, such as shredded coconut, sliced almonds, chopped pecans, nonpareils or powdered sugar.