If you're not lactose intolerant you can still make this recipe using cow's milk and it's really nice. Soy milk can also be used.
If you add some chocolate chips, usually 1/2 to 1 cup will be sufficient (depending on how chocolaty you like things).
You can also use fresh berries - I often use raspberries and morello cherries.
You can bake the batter in a muffin pan as well. Batter should be enough for 12 large or 18 small muffins. Bake at 375 degrees F (190 degrees C) until a skewer inserted into the center comes out clean, 18 to 20 minutes. Leave in the tin for 5 minutes to cool after removing from the oven, then turn out onto wire racks. They are delicious served warm.