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Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 4 |
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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. 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.
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