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Meyer lemon muffins

Time 40 minutes
Yields Makes 18 muffins
Meyer lemon muffins
(Bryan Chan / Los Angeles Times)
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.

From Times test kitchen director Donna Deane. 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 cassia cinnamon.

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