1 cup all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup butter, softened
1 1/2 cups white sugar
1 egg
1 teaspoon vanilla extract
2 cups all-purpose flour for muffin topping
1 tablespoon margarine, softened
1 teaspoon lemon juice
1 cup milk
2 1/2 cups chopped celery
2 teaspoons lemon zest
Preheat oven to 350 degrees F (175 degrees C). Grease 10 muffin cups or line with paper muffin liners.
In a large bowl, cream together butter, sugar, egg and vanilla until smooth. Beat in flour and baking soda. Stir in flour mixture and egg. Fold in flour mixture and milk. Spoon batter into prepared paper liners.
Bake in preheated oven for 30 minutes, or until a toothpick inserted into center of muffin comes out clean. Cool in pan on wire rack.
In a small bowl, beat egg mixture until light and fluffy. Stir butter mixture into egg mixture. Cool completely. Serve warm.
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