Rich Lemon Muffins

2 cups flour
1/2 cup plus 2 Tablespoons sugar
1 Tablespoon baking powder
1/2 teaspoon salt
1/2 cup (1 stick) butter
Finely grated rind of 1 lemon
1/2 cup lemon juice
2 large eggs
Heat oven to 400 degrees. Generously grease 12 muffin cups. In a large bowl, with a fork, combine the flour, 1/2 cup sugar, baking powder and salt.

In a 1-quart saucepan, melt the butter. Cool it slightly. Stir in the lemon juice and rind, them beat in the eggs. Stir in the liquid mixture into the dry ingredients just until moistened; the batter will be lumpy. Divide the batter among the greased cups. Sprinkle the tops of the muffins with the remaining 2 Tablespoons sugar.

Bake the muffins 15-20 minutes, or until a cake tester comes out clean. Remove the muffins from the cups and serve warm.

Note: If you are using paper liners in your muffin cups, spray the inside of the paper cups with non-stick cooking spray - just a squirt - so the muffin will separate from the paper easily.