Upside-Down Lemon Slice Muffins
(from Williams-Sonoma Kitchen Library: Muffins and Quick Breads)
1 T. water
1/4 cup plus 12 teaspoons sugar, divided
6 T. unsalted butter
2 cups flour
2 t. baking powder
1/2 t. baking soda
1/2 t. salt
1 cup milk
Preheat oven to 400 degrees. Butter (or spray) 12 standard muffin tins.
Finely grate the zest from 3 lemons. Set the lemons aside. Combine zest, 1 T. water and 1/4 cup sugar in a small saucepan. Cook over medium heat about 2 minutes, just until sugar melts. Add butter and cook about another minute, until butter melts.
With a sharp knife, remove remaining peel from the lemons. Cut in thin slices and remove seeds. Place 1 t. sugar in the bottom of each muffin cup and add a slice of lemon on top.
In a medium bowl, stir and toss flour, baking powder, baking soda, and salt. Set aside. In a larger bowl, whisk together eggs, milk, and lemon mixture. Add the dry ingredients and stir just until blended.
Spoon into tins, filling about 3/4 full. Bake 15-20 minutes until tops of muffins are golden brown, or toothpick comes out clean. Immediately invert the tins on a wire rack. Cool 5 minutes, then tap bottoms and lift away tins. Makes about 12-14 muffins. Serve warm.