Lemon Walnut Muffins

Living in California can mean free fruit, especially when you have friends with a gorgeous lemon tree in their backyard. These lemons are amazing, thin-skinned and super juicy - It's hard to get this lucky at the grocery store. 

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

In a small bowl soak oats in lemon juice, zest, and boiled water for 15min. (Note: much easier to zest the lemon prior to juicing!)

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).