Meyer lemon muffins

Meyer lemon muffins (Bryan Chan / Los Angeles Times)

 

Total time: 40 minutes

Servings: Makes 18 muffins

Note: Ceylon cinnamon (also called "true" cinnamon) has citrus overtones and a delicate, complex flavor. It's available in specialty stores. You may substitute one-eighth teaspoon ground 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

1. Heat the oven to 400 degrees. 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. 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 tablespoons sugar and the cinnamon. Sprinkle about one-fourth 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.

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.

Each 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.