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Meyer Lemon Muffins
Makes 12 muffins
2 cups organic all purpose flour
1 cup organic cane syrup sugar
1 teaspoon baking soda
1 teaspoon coarse kosher salt
3 Meyer lemons, divided
1 cup buttermilk, use any kind of milk you like
1/2 cup butter, melted
1/2 teaspoon Saigon cinnamon
2 tablespoons organic cane syrup sugar
Heat the oven to 400 degrees. Combine the flour, 1 cup sugar, the baking soda and salt in a 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. You can do this by hand, but make sure they are finely chopped. In a small bowl, lightly beat the eggs. Add the skim milk, butter and chopped lemon. Stir.
Make a well in the center of the 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 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.
Bake about 20 to 30 minutes, or 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.