Lemon Muffins with Candied Lemon Zest Syrup

When I need a lemon fix and I'm not up for making Lemon Meringue Pie I make these muffins.

(yes, a lemon fix is very similar to a chocolate fix)

1. syrup:  1/2 c. sugar

                3/4c. water

                zest from 1 lemon

                1/4c. lemon juice

Combine over medium heat in small sauce pan. Stirring, bring to boil. Cover and boil 4 minutes. (Boiling the syrup will help it thicken slightly as it cools.) Remove from heat, set aside to cool.

2. batter:   3 1/2c. flour

                  1 Tbl. baking powder

                  1/2 tsp. baking soda

                  1/2 tsp. salt

                  1 1/2c. sugar

Stir well in mixing bowl.

3.               1c. milk

                  1/4c. lemon juice

                  zest from 2 lemons

                  2 eggs

Mix well in bowl then add to flour mixture.

4. Add 1 c. melted butter to mixture. Stir quickly until just moist.

5. Pour batter into lined muffin tin, almost to the top. Sprinkle with tsp. sugar. Bake @ 375 for 20 minutes. Remove from oven and place muffins on cooling rack. While still warm, poke tops with tooth pick to make holes. Spoon on slightly cooled syrup. The muffins should not be soggy after you add the syrup, when they cool they will have a glaze on top. You do not need to use all the syrup.