Lemon Muffins

"Nature has undoubtedly mastered the art of winter gardening

and even the most experienced gardener can learn from the

unrestrained beauty around them."

~ Vincent A. Simeone

Lemon Muffins

1 fresh lemon

1 cup, plus 1 T. sugar

2 cups flour

2 t. baking powder

1 t. salt

2 eggs

1 cup buttermilk

1/2 cup melted butter

Preheat oven to 375 degrees F. Zest the lemon and chop the lemon zest. Slice the lemon in half, crosswise, and squeeze all the juice out, discarding the seeds. Mix lemon juice wth 1 T. of sugar. In a mixing bowl, combine the remaining 1 cup of sugar, flour, baking powder, salt and lemon zest. In  a separate bowl, mix eggs, buttermilk. Stir in butter. Add to dry ingredients and stir just until well blended. The batter will be lumpy so be careful not to overmix. Prepare your muffin pan with cooking spray. Fill the muffin cups evenly and bake for about 20-25 minutes. Brush the tops with lemon juice mixture. Serve with real butter!