Lemon Muffin

• FOR THE MUFFINS:
• 2 cups All-purpose Flour
• 1 cup Granulated Sugar
• 1 teaspoon Baking Soda
• 1/2 teaspoons Salt
• 3 whole Regular Or Meyer Lemons, Divided
• 2 whole Eggs
• 1 cup Milk
• 1/2 cups Canola Oil
• FOR THE CINNAMON-SUGAR TOPPING:
• 1/2 teaspoons Ground Cinnamon
• 2 Tablespoons Granulated Sugar

1. Preheat oven to 400u0b0F. Grease a muffin tin or line with muffin liners.
2. To prepare muffins, in a large bowl, sift together flour, sugar, baking soda and salt. Set aside.
3. Cut 2 lemons into wedges and put them in a food processor. Add eggs, milk and oil, and blend until almost smooth.
4. Pour the lemon mixture into the flour mixture, and fold to mix until just blended.
5. Divide the batter evenly among prepared muffin cups. Set aside.
6. For the cinnamon sugar topping, in a small bowl, combine the cinnamon and the sugar with a fork. Sprinkle about a teaspoon of the cinnamon sugar on top of each muffin.
7. Thinly slice the remaining lemon and top each muffin with 1 whole or 1/2 slice.
8. Bake for 20 to 25 minutes until golden brown on top.

muffins, allpurpose, sugar, baking soda, salt, regular, eggs, milk, canola oil, cinnamonsugar, ground cinnamon, sugar

Taken from tastykitchen.com/recipes/breads/lemon-muffin/ (may not work)