FRESH LEMON MUFFINS
Steps:
- Cream butter, gradually add 1/2 cup sugar, beating until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in lemon and juice. Combine flour, baking powder, and salt, add to creamed mixture, mixing well. Spoon batter into greased minature (1 3/4") muffin pans, filling two-thirds full. Combine 2 tablespoons sugar and cinnamon, sprinkle evernly ofer each muffin. Pat mixture into batter gently. Bake at 375 for 15 minutes. (if muffin pans are 2" bake for 17 minutes - will make 2 dozen).
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