Fresh Lemon Muffins 
Combine in a large mixing bowl: 
1 ¾ cup flour 
½ cup sugar
1 ½ teaspoons baking powder 
½ teaspoon baking soda 
¼ teaspoon salt 
grated zest of 2 lemons 
In medium mixing bowl, mix together: 
½ cup melted unsalted butter 
2/3 cup fresh lemon juice 
2 teaspoons lemon extract 
2 eggs 
Mix the butter, lemon juice, lemon extract and eggs together and stir into
 dry mixture just until moistened. Spoon into greased muffin cups. Bake at 
400º for 20 to 25 minutes or until springy to the touch. Mix together in small 
saucepan: ¼ cup granulated sugar ¼ cup fresh lemon juice Heat on low to 
dissolve sugar - Do Not Boil. Pour over baked muffins which have been pierced
 with fork in a few places. Cool in muffin pan 5 minutes to absorb glaze. Cool completely before serving