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Lemon Chip Muffins

1/2 cup butter or margarine, softened
1 cup plus 2 tablespoons sugar, divided
2 eggs
2 cups all-purpose flour
1 teaspoon baking soda
1 cup buttermilk or plain yogurt
3/4 cup miniature semisweet chocolate chips
1 tablespoon grated lemon peel
1/4 cup lemon juice

In a mixing bowl, cream butter and 1 cup sugar. Add eggs, one at a
time, beating well after each addition. Combine flour and baking
soda; add to the creamed mixture alternately with buttermilk. Fold in

Printed from tasteofhome.com Nov 19, 2008

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Lemon Chip Muffins cont.

chocolate chips and lemon peel. Fill paper-lined muffin cups
two-thirds full. Bake at 375° for 18-20 minutes or until a
toothpick comes out clean. Brush tops with lemon juice; sprinkle with
remaining sugar. Cool for 5 minutes before removing from pans to
wire racks. Serve warm.

Yield: 1-1/2 dozen.