Meyer Lemon Muffins

I am a lemon fanatic! These exquisite lemony muffins make for a wonderful picnic or sack lunch treat. Meyer lemons are a cross between a true lemon and a mandarin or sweet orange. Recipe is from the L. A. Times.

• Ready In: 50 mins
• Serves: 18
• Yields: 18 muffins

Ingredients

• 2  cups flour
• 1  cup sugar, and
• 2  tablespoons sugar
• 1  teaspoon baking soda
• 1  teaspoon salt
• 3  meyer lemons, divided
• 2  eggs
• 1  cup milk
• 1⁄2 cup butter, melted
• 1⁄2 teaspoon  ceylon cinnamon (regular cinnamon is fine)

Directions

1. Heat the oven to 400°F Combine the flour, 1 cup sugar, the baking soda and salt in a large mixing bowl. Set aside.
2. Cut two lemons into 1-inch pieces (include the thin peel, but not the white pith!). Put them in a blender and pulse until the lemon is finely chopped. In a small bowl, lightly beat the eggs. Add the milk, butter and chopped lemon. Stir.
3. Make a well in the center of the dry ingredients and pour in the lemon mixture. Stir just until all ingredients are moistened.
4. Spoon the batter into well-buttered cups of muffin pans, filling each half full.
5. Combine the remaining 2 T. sugar and the cinnamon. Sprinkle about 1/4 t. over each muffin. Cut the remaining lemon into 9 paper-thin slices; cut each slice in half. Top each muffin with half a slice of lemon.
6. Bake about 20 minutes, until golden brown. Run a small spatula or knife around each of the muffins to loosen, remove from the pan and cool on a wire rack. Serve warm. Makes 18 muffins.