Monday, November 3, 2008
I love my mini-muffin pans. You end up with the perfect-sized little snack. Unless, of course, you eat eight or ten of them. But we wouldn't do that. No we wouldn't.
grated zest from 1/2 of a lemon
1/4 c. butter, at room temperature
1/2 c. sugar, plus 2 t. for sprinkling later
1/2 t. baking soda
1 c. flour
1/2 c. buttermilk (I use regular milk and just add a t. or so of lemon juice; stir it and let sit for about five minutes, until it gets a slightly curdled look)
1/2 c. mini chocolate chips
1/8 c. fresh lemon juice
Heat oven to 375 degrees. Butter your muffin tins (this will make about 30 mini muffins, or about 6 regular-sized ones). In medium bowl, beat butter and 1/2 c. sugar with electric mixer, until smooth. Add egg and beat. Stir in baking soda and grated lemon zest. Add half of flour, mix well, then half of buttermilk. Mix well. Finish with rest of flour -- mix -- and rest of buttermilk. Now add the chocolate chips, and spoon batter in to muffin tins. Bake about 10 minutes (if you're making regular-sized muffins, about 20 minutes), until lightly browned. Remove from oven and brush lemon juice over warm muffins, then sprinkle with remaining sugar.
Note: Don't forget when baking muffins, if at the end of the batch you have a couple of empty cups, fill them with water before putting the pan in the oven. That way you won't end up with a scorched tin.
Anyone have any favorite muffin combinations to share?