Double Lemon Muffins
courtesy of Tampa Tribune

Tangy lemon syrup drizzled on top gives this muffin recipe its "lip-smacking" quality that intensifies as syrup permeates each crumb!

Syrup:
1/2 c. sugar
3/4 c. water
rind of one lemon (yellow part only)
1/4 c. lemon juice

Batter:
3 1/2 c. flour
1 T. baking powder
1/2 t. baking soda
1/2 t. salt
1 1/2 c. sugar
grated rind of two lemons
1 c. milk
1/4 c. lemon juice
2 eggs, beaten
2 sticks melted butter
additional sugar for topping

For the syrup: Combine sugar, water, lemon rind and lemon juice in a medium saucepan. Bring to a boil, stirring to dissolve sugar. Cover over med. heat for 4 minutes. Remove from heat and set aside.

For the batter: In a large bowl, combine flour, baking powder, soda, salt and sugar. Stir well. In a small bowl, combine lemon rind,, milk, lemon juice, and eggs. Stir well. Add eggs and melted butter to dry ingredients, stir quickly just to combine.
Pour the batter into 18 greased muffin tins, filling almost to the top. Sprinkle each muffin with about 1 t. sugar. Bake in a pre-heated 375-degree oven for about 20 minutes until rounded and golden. Remove from oven and place pans on wire rack. With a thin skewer, poke 4-5 holes in each muffin from top to bottom. While the muffins are still warm, spoon the lemon syrup over the muffins. Makes 18 regular size muffins.