Let me help! I want to mix too!
Well, at least I get to try them!
Not much to say - they were delicious and didn't last long around our house!
Meyer Lemon Muffins (makes 18)
adapted from LA Times
2 c. flour
1 c. sugar
1 tsp. baking soda
1 tsp. salt
2 Meyer lemons
1 cup milk
1/2 cup butter, melted
Heat oven to 375 degrees. Combine flour, sugar, baking soda and salt in a mixing bowl and set aside. Cut the lemons into 1 inch pieces removing the seeds as you go. Put them in a chopper, blender, or food processor and pulse until the lemon is finely chopped.
In a small bowl, lightly beat the eggs. Add the milk, butter, and lemon. Stir.
Make a well in the center of the dry ingredients and add the lemon mixture. Stir until all the ingredients are just moistened. Spoon the batter into a lined muffin tin, filling about half way full.
Bake for 20 minutes or until golden brown. Cool on a wire rack and serve warm.
*Half of the recipe makes 24 mini muffins. Reduce baking time to 12 minutes.