1/2 c. butter
1/2 c. sugar
2 eggs
1 tbsp. grated lemon rind
3 tbsp. lemon juice
1 c. all-purpose flour
1 tsp. baking powder
1/8 tsp. salt
2 tbsp. sugar
1/4 tsp. ground cinnamon

Cream butter; gradually add 1/2 cup sugar, beating until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in lemon rind and juice. Combine flour, baking powder and salt; add to creamed mixture, mixing well.

Spoon batter into greased miniature muffin pans, filling 2/3 full. Combine 2 tablespoons sugar and cinnamon; sprinkle evenly over each muffin. Bake at 375 degrees for 15 minutes. Yield about 2 1/2 dozen.