|Sugar||1 Cup (16 tbs) (250 ml)|
|Butter margarine||125 Milliliter (1/2 cup, at room temperature)|
|Almond extract||1 Milliliter (1/4 teaspoon)|
|All purpose flour||2 Cup (32 tbs) (500 ml)|
|Baking powder||1 Teaspoon (5 ml)|
|Salt||2 Milliliter (1/2 teaspoon)|
Preheat oven to 375°F (190°C).
Assemble Citrus Juicer.
Juice lemon into glass measure (about 1/4 cup or 50 ml); set aside.
Carefully remove only peel from lemon, put into "Mini-Blend" container, and add 1/2 cup (125 ml) sugar; process 2 or 3 cycles at CHOP, or until peel is finely chopped.
In large mixer bowl, cream remaining sugar, butter, and eggs at MEDIUM-LOW until smooth.
Add lemon-sugar mixture, lemon juice, and remaining ingredients; mix at LOW until flour is moistened.
Divide batter equally in 12 paper-lined muffin cups.
Bake 15 to 20 minutes