I adapted the Meyer Lemon Muffins that appeared in the Los Angeles Times, but I changed up the topping. I skipped the cinnamon, sugar, thin slice of lemon topping for a powdered sugar/lemon glaze. You take two Meyer Lemons and process them...skins and all. I don't think you should do this with a regular lemon. Meyer lemons have thinner skin and are sweeter than regular lemons. The muffins don't rise very much.