Ceylon cinnamon has citrus overtones and a delicate flavor. It’s available in specialty stores, including Penzey’s Spices in Southfield, or www.penzeys.com. You may substitute 1/8 teaspoon ground cassia cinnamon.
2 cups flour
1 cup plus 2 tablespoons sugar, divided 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
2 cups flour
1 cup plus 2 tablespoons sugar, divided
1 teaspoon baking soda
1 teaspoon salt
3 Meyer lemons, divided
1 cup milk
1/2 cup butter, melted.
1/2 teaspoon Ceylon cinnamon
Heat oven to 400 degrees. Combine flour, 1 cup sugar, baking soda and salt in large mixing bowl. Set aside.
Cut two lemons into 1-inch pieces. Put them in a blender and pulse until the lemon is finely chopped. In small bowl, lightly beat the eggs. Add the milk, butter and chopped lemon. Stir.
Make a well in center of dry ingredients and pour in the lemon mixture. Stir just until all ingredients are moistened.
Spoon the batter into well-buttered cups of muffin pans, filling each half full.
Combine the remaining 2 tablespoons sugar and the cinnamon. Sprinkle about 1/4 teaspoon 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.
Bake about 20 minutes, until golden-brown. Run a small spatula or knife around each of the muffins to loosen, remove from pan and cool on wire rack. Serve warm.
Makes 18 muffins
Per muffin: 160 calories; 3 grams protein; 24 grams carbohydrates; 1 gram fiber; 6 grams fat; 4 grams saturated fat; 38 mg cholesterol; 214 mg sodium.