These sounds delicious:
Lemon Sesame Muffins
makes 12 generously-sized muffins
2 1/2 cups flour
3/4 c sugar
1/2 cup sesame seeds, toasted (1/2 tsp salt)
1 tablespoon baking powder
2 tablespoons lemon rind (from about five small lemons; squeeze for juice as well)
1/2 teaspoon salt
1 1/4 cup milk
1/2 c oil
2 teaspoons vanilla
1/2 cup lemon juice
1/2 cup sugar
1 teaspoon lemon rind
Heat the oven to 375ºF. Prepare a 12-cup muffin pan with liners or by greasing the cups. Mix the dry ingredients and the lemon rind. In a small bowl beat the milk, oil, egg and vanilla. Pour the wet ingredients into the dry and beat with a whisk just until smooth. Pour into the muffin cups and bake about 18-20 minutes, or until a toothpick just comes out clean.
While baking, prepare the lemon syrup. Whisk the lemon juice and sugar together in a small saucepan and boil for about five minutes or until reduced and shiny. Remove from heat and stir in the teaspoon of lemon rind.
When the muffins come out of the oven, immediately poke a couple toothpick holes in each muffin and carefully drizzle the hot syrup over them. Let cool for about 20 minutes in the pan to let the syrup absorb.