Lemon and Almond Muffins

Ingredients

Muffins

• 2 1/2 cups butter
• 5 cups granulated sugar
• 5 lemons, zested
• 10 eggs
• 2 1/2 cups milk
• 6 1/4 cups all-purpose flour
• 1 tablespoon + 2 teaspoons baking powder
• 2 1/2 teaspoons salt
• 2 1/2 cups almonds, toasted, finely ground

Lemon Syrup

• 1 1/4 cups granulated sugar
• Juice from the 5 lemons

Instructions

1. Heat oven to 400 degrees F. Grease muffin tins well.
2. Cream butter and all liquids until smooth Add all the dry ingredients (don't over-mix).
3. Spoon into prepared muffins tins.
4. Bake for about 15 minutes.
5. To make syrup, put in sugar and juice into a pot, bring to a boil over moderate heat, stir, let cook until all sugar is dissolved.
6. Poke holes in top of warm muffins, brush with syrup and sprinkle with additional sugar.