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Print this Recipe    Lemon 04

Lemon Slice Muffins

3 lemons
1 tablespoon water
about 1/2 cup sugar
6 tablespoons unsalted butter
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 eggs
1 cup milk

Preheat oven to 400F.

Butter standard muffin tins.

Finely grate the zest from the lemons, removing only the bright
yellow portion of the peel. Set the lemons aside.

Combine the zest, the water and 1/4 cup of the sugar in a small
saucepan. Stir over medium heat for about 2 minutes, just until
the sugar dissolves. Add the butter and stir until melted, about
1 minute longer. Set aside.

With a sharp knife remove and discard all the remaining peel from
the lemons. Cut the lemons crosswise into slices about 1/4 inch
thick; discard any seeds. You will need about 12 nicely shaped
slices. Put about 1 teaspoon of the remaining sugar in the bottom
of each prepared muffin cup and place a lemon slice on top.

In a medium bowl stir and toss together the flour, baking powder,
baking soda and salt. Set aside. In a larger bowl whisk together
the eggs, milk and the reserved lemon mixture until smooth. Add
the combined dry ingredients and stir just until blended.

Spoon into the tins, filling about three quarters full. Bake until
a toothpick comes out clean, 15 to 20 minutes. Immediately invert
the tins into a wire rack. Cool in the tins for 5 minutes, then
lift away the tins; the muffins should fall out. If they resist,
nudge them with a knife.

Makes about 12 standard muffins

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