Fresh Lemon Muffins

Fresh, cake-like lemon muffins that freeze well.

• Ready In: 30 mins
• Serves: 12

Ingredients

• 1⁄2 cup butter or 1⁄2 cup margarine, softened
• 1⁄2 cup sugar
• 2  large eggs
• 1  tablespoon  grated fresh lemon rind
• 3  tablespoons fresh lemon juice
• 1  cup all-purpose flour
• 1  teaspoon baking powder
• 1⁄8 teaspoon salt
• 2  tablespoons sugar
• 1⁄4 teaspoon cinnamon

Directions

1. Beat butter at medium speed with an electric mixer until creamy; gradually add 1/2 cup sugar, beating well.
2. Add eggs; stir in lemon rind and juice.
3. Combine flour, baking powder, and salt; add to butter mixture.
4. Spoon batter into greased muffin pans (or an ungreased non-stick pan you trust), filling 2/3 full.
5. Combine 2 Tbsp sugar and cinnamon; sprinkle evenly over batter.
6. Bake at 375F for 15 minutes.
7. Remove from pans immediately to cool.