Learning How to Make Meyer Lemon Muffins
by Catherine Gonick

“Have some sunshine!” read the note inside
the box. There was none outside, in icy New York,
but before me were twenty small suns, Meyer lemons
that my friend had picked herself, in her Santa Rosa yard.
Like everyone who’s lived in California, I knew
that Meyers were the best. A cross between
a lemon and a tangerine, colored deep yellow
inside and out, exuding a spicy scent,
they were sweet enough to eat out of hand.
I ate one. The snow on my balcony whispered,
muffins are next. Was this even possible? I rarely baked,
had never even attempted bread, but now
could think of nothing else. I found two muffin tins
bought decades ago, and they shouted, Meyer lemon
muffins or bust. The recipe asked me to blend
a whole lemon till finely ground. Boil it first,
advised…