Meyer Lemon Muffins

Directions

1. 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. 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. 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. 4
   Spoon the batter into well-buttered cups of muffin pans, filling each half full.
5. 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. 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.