Monday, February 25, 2013


Last week while reading For What Its Worth by Karey White I came across this recipe that sounded delicious. The recipe was for full sized muffins, but I decided to go with mini-muffins.

2 C flour
1 1/4 C granulated sugar (divided use)
2 tsp baking powder
2 eggs
3/4 C milk
1/2 C butter, melted
2 tsp grated lemon zest
1/4 C fresh lemon juice
1/2 C semisweet chocolate chips

Preheat oven to 375 degrees F, Grease muffin pan or line with paper liners.
In a medium bowl, combine flour, 1 c sugar, and baking powder, In a large bowl whisk together eggs, milk, butter, lemon zest and lemon juice. Stir in flour mixture, mixing just until combined. Fold in chocolate chips. Do not overmix.

Scoop batter into prepared muffin cups. Sprinkle remaining sugar evenly over tops.
Bake for 20-24 minutes (10-12 minutes for mini muffins) or until muffins are puffed and lightly golden and a skewer inserted into center comes out clean. Let cool in pan on rack for 5 minutes.
Remove from pan and let cool completely on rack.
This recipe is easy to make and really good too.
Thanks Karey for including it in your book.

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