Ingredients
2 C. Valley’s Own™ Flour Blend
1 ¼ C. granulated sugar, divided
2 tsp. baking powder
2 eggs
¾ C. milk
½ C. butter, melted
2 tsp. grated lemon zest
¼ C. fresh lemon juice
½ C. semi-sweet gluten free chocolate chips
Directions
- Preheat oven to 375 degrees. Grease muffin pan or line with paper liner.
- In medium bowl, combine flour, 1 C. of the 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 the chocolate chips. Do not over mix.
- Scoop batter into prepared muffin cups. Sprinkle remaining sugar evenly over tops.
- Bake in preheated oven for 20 – 24 minutes or until puffed, light 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.
Yields 12 muffins