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Lemon Chip Muffins
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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 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.
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Printed from tasteofhome.com Nov 19, 2008Copyright Reiman Media Group, Inc © 2008 |