Lemon Pine Nut Muffins

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.