about dozen 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 0.75 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 dozen standard muffins.