Lemon Muffins with White Chocolate Chips

adapted fromĀ Debbi Does Dinner Healthy and Low Calorie

Prep time: 10 minutes

Cook time: 12 minutes

makes 12 large muffins

Cost: $1.42/ per muffin: about .12 cents, a little more with chocolate chips

(lemon: .30, milk: .10, flour: .10, whole wheat flour: .18, sugar: .09, butter: .30, egg: .10, yogurt: .25)

1/4 C lemon juice (I used fresh squeezed, but you could probably get away with bottled)

3/4 C milk

2 C all-purpose flour (I used 1 C all purpose and 1 C white whole wheat)

1/2 C sugar

2 1/2 tsp baking powder

1/2 tsp salt

1/4 C butter, melted

1 egg

1/2 C vanilla yogurt (I used plain and didn't miss the vanilla-ness; you could probably use lemon to very good effect)

1 tsp lemon zest

1 tsp vanilla extract

1/2-1 C white chocolate chips

Debbi rolls them in 2 Tbsp melted butter and then sugar when they're warm, but I skipped this since I took the lazy road and added white chocolate chips.

Heat oven to 400. Prepare muffin pan.

In small bowl combine lemon juice and milk and set aside. In a large mixing bowl, whisk flour, sugar, baking powder, and salt.

To milk/lemon juice, add butter, egg, yogurt, lemon zest and vanilla (don't worry if it's clumpy or curdled looking)

Add wet ingredients to dry and stir just until combined. When there are still a few wisps of flour left, throw in the white chocolate chips if using.

Spoon batter into muffin pan. Bake about 12 minutes or until a knife inserted comes out clean.

Debbi likes hers warm, but I preferred mine cooled. I thought it brought out the lemon more. I'm weird like that with muffins.

Posted by The Tasty Cheapskate: tastycheapskate.blogspot.com