Lemons are a good source of vitamin C and citric acid, which aids in digestion and dissolving kidney stones.
I would not include the pulp in this recipe as the muffins tend not to bake as evenly.
Makes 10-12
- 1 cup rolled oats
- Zest of one lemon
- Juice of 2 lemons (about 1/2 cup)
- 1/2 cup boiling water
- 1 cup whole wheat flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 3/4 teaspoon salt
- 1/2-1 teaspoon cinnamon
- 1/2 cup packed brown sugar
- 1/3 cup white sugar
- 1/2 cup applesauce unsweetened
- 2 eggs (or 2/3 cup applesauce)
- 1 1/2 teaspoon vanilla extract
- 1/2 cup chopped walnuts
Preheat oven to 350 and line muffin tin.
In a separate bowl, blend whole wheat flour, baking powder, baking soda, salt, and cinnamon.
In a large bowl, beat applesauce, sugars, eggs (or substitute 2/3 cup applesauce), and vanilla with hand held mixer. Add oat mixture and beat to combine.
Stir dry ingredients into batter using a spoon. Spoon batter into prepared muffin pan.
Sprinkle chopped walnuts generously over muffin tops, patting them lightly so they do not come loose.
Bake for 20 minutes. Check for doneness with a toothpick (toothpick inserted at center of largest muffin should come out clean when done).