• 9 ounces all-purpose flour (2 cups)
• 1 cup plus 2 tablespoons sugar, divided
• 1 teaspoon baking soda
• 1 teaspoon salt
• 3 Meyer lemons, divided
• 2 eggs
• 1 cup milk
• 1/2 cup butter, melted
• 1/2 teaspoon cinnamon

Heat the oven to 400 degrees. Combine the flour, 1 cup sugar, the baking soda and salt in a large mixing bowl. Set aside. Cut two lemons into 1-inch pieces. Put them in a blender and pulse until the lemon is finely chopped. In a small bowl, lightly beat the eggs. Add the milk, butter and chopped lemon. Stir. Make a well in the center of the dry ingredients and pour in the lemon mixture. Stir just until all ingredients are moistened. Place 12 muffin-cup liners in muffin cups; coat with cooking spray. Spoon the batter into muffin cups, filling each half full.

Combine the remaining 2 tablespoons sugar and the cinnamon. Sprinkle about one-fourth teaspoon over each muffin. Cut the remaining lemon into 9 paper-thin slices; cut each slice in half. Top each muffin with half a slice of lemon. Bake about 20 minutes or until a wooden pick inserted in center comes out clean. Cool 5 minutes in pan on a wire rack. Serve warm. Makes 18 muffins.