about 12 nicely shaped slices. Put about 1 teaspoon of the remaining sugar in the bottom of each prepared muffin cup and place a lemon slice on top. In a medium bowl, stir and toss together the flour, baking powder, baking soda and salt. Set aside. In a larger bowl whisk together the eggs, milk and the reserved lemon mixture until smooth. Add the combined dry ingredients and stir just until blended. Spoon into the tins, filling about 3/4 full. Bake until a toothpick comes out clean, 15 20 minutes. Immediately invert the tins; the muffins should fall out. If they resist, nudge them with a knife. Makes about 12 standard muffins.