Meyer Lemon Muffins
After I read this recipe from the Los Angeles Times, I couldn't believe I had never thought of trying its recipe trick before: pureeing the lemons whole, using them as a fruit base the way one would use bananas in banana bread. I knew it would guarantee a moist muffin packed with real lemony flavor. What I didn't know is how delicious it would be, how it would last for days without turning into a sweetened greasy hockey puck, and how the Ceylon cinnamon would dance with the lemon. I didn't know that the edges of the muffin would turn be browned, crunchy, and caramelly good; nor did I know that the spot under the lemon smile would stay pudding-y.
The recipe needed no futzing or fiddling to make it perfect, so I won't republish it below. Instead, follow the link, follow the directions, and enjoy a perfect muffin.