The Pioneer Woman Tasty Kitchen
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Lemon Pine Nut Muffins

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Level: Easy

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Description

I used a Meyer lemon to make these muffins for a more subtle lemon flavor.

Ingredients

  • 1 whole Lemon, Zest And Juice (Use A Meyer Lemon If Possible)
  • ½ cups Unsweetened Applesause
  • ½ cups Honey (or Substitute Agave)
  • 1 teaspoon Pure Vanilla Extract
  • 4 Tablespoons Earth Balance Butter Substitute, Melted
  • ½ cups Pine Nuts, Divided
  • 1-½ cup Unbleached White Flour
  • 1 teaspoon Baking Powder
  • ½ teaspoons Baking Soda
  • ½ teaspoons Salt

Preparation

Preheat your oven to 375°.
Zest the lemon.
Juice the lemon.
Mix the lemon juice, zest, applesauce, honey, vanilla and melted Earth Balance in a bowl.
In a food processor, process 1/4 cup of the pine nuts with 1/4 cup of the flour.
In a large bowl, mix together the pine nut flour mixture with the remaining flour, about 1/8 cup of the remaining pine nuts, the baking powder, soda and salt.
Pour the liquid mixture into the dry and stir until everything is well blended.
Line a muffin tin with 8 papers.
Scoop the batter into the papers—an ice cream scoop is helpful here.
Sprinkle the tops with the remaining pine nuts.
Bake at 375 degrees for about 20 minutes, testing for doneness with a toothpick.

One Comment

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Profile photo of smokinchestnut

smokinchestnut on 1.23.2010

This was a delicious muffin with great flavors! I had some problems with most of the muffin sticking to the muffin papers, though. How do I prevent this from happening? Could I grease the muffin tin instead of using papers? Thanks!

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