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Lemon and Almond Muffins

2 1/2 cups butter
5 cups granulated sugar
5 lemons, zested
10 eggs
2 1/2 cups milk
6 1/4 cups flour
1 tablespoon plus 2 teaspoons baking powder
2 1/2 teaspoons salt
2 1/2 cups almonds, toasted, finely ground

Lemon Syrup:
1 1/4 cups granulated sugar
Juice from the 5 lemons

Cream butter and all liquids until smooth Add all the dry ingredients (don't over-mix). Spoon into well greased muffins tins. Bake 400 degrees F for about 15 minutes.

To make syrup, put in sugar and juice into a pot, bring to a boil over moderate heat, stir, let cook until all sugar is dissolved. Poke holes in top of warm muffins, brush with syrup and sprinkle with additional sugar.