Rich Lemon Muffins
Shared By: Pat Stockett
Makes 12 regular size muffins

When the season arrives, serve these with fresh berries and cream. Until then, they're delicious with sweet butter and strawberry jam.

2 cups unsifted all purpose flour
1/2 cup plus 2 tbsp. sugar
1 tbsp baking powder
1 tsp salt
1/2 cup (1 stick) butter or margarine
1/2 cup fresh lemon juice
2 large eggs
2 tbsp finely grated lemon rind

Heat oven to 400. Grease 12 muffin cups. Combine flour, 1/2 cup sugar, baking powder, and salt; blend well. Melt butter. Remove from heat and stir in lemon juice, eggs, and lemon rind. Stir egg mixture into dry ingredients and blend until well moistened. Spoon into muffin cups; sprinkle top of batter with 2 tbsp. of sugar. Bake until lightly browned 15-20 minutes.