For a change use Lemon and Paeroa or ginger ale, and don't forget the white chocolate chips too!

Ingredients

• 3 cups flour
• 2 tablespoons baking powder
• ¼ cup caster sugar
• pinch salt
• 1 cup chocolate chips
• 1 cup lemonade
• ¾ cup cream
• 2 eggs
• grated rind and juice of 1 lemon
• 100 grams butter, melted and cooled

Method

1. Sift the flour, baking powder, sugar and salt into a large bowl. Stir through the chocolate chips and make a well in the centre.
2. In a jug, mix together the lemonade, cream, eggs, lemon rind and juice. Stir into the dry ingredients and fold in the melted butter.
3. Divide evenly among 12 well-greased muffin tins.
4. Bake at 220ºC for 15-20 minutes until well risen and golden. Cool in the tins for 5 minutes before serving with Lemon Cream.
5. Lemon Cream
6. Lightly whip ½ cup cream and then blend through ½ cup lemon honey (see Lemon Honey and Cream Cheese muffin recipe).

Cooks Tips

- You could make into 30 mini muffins and serve with the Lemon Cream as a sweet-treat nibble for afternoon tea.