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
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.
Join the Conversation
The Detroit News aims to provide a forum that fosters smart, civil discussions on the news and events that we cover. The News will not condone personal attacks, off topic posts or brutish language on our site. If you find a comment that you believe violates these standards, please click the "X" in the upper right corner of the post to report it.