Prep Time: 10min
Bake Time: 20min
Total Time: 30min
Yield: 6 Muffins
Ingredients
1/2 Cup Wheat Flour
1/2 Cup Sugar
3/4 Tspn Baking Powder
1/4 Tspn Baking Soda
1/2 Cup Water
3/4 Tblspn Lemon Juice
1/2 Tspn Lemon Zest
1/2 Tblspn Oil
3 Tblspn Mixed Nuts, optional
Directions
- Preheat the oven to 356F(180C).
- With an electric mixer on high; beat sugar, oil, lemon juice & water in a mixing bowl for two minutes to thicken or until sugar melts completely.
- On low speed add baking soda, baking powder & wheat flour but do not over-mix.
- Fold in chopped mixed nuts.
- Fill greased silicon moulds three-fourths full with batter.
- Bake for 15-20 minutes or until a toothpick comes out clean.
- Remove the pan from oven, let it cool at room temperature & serve.
Note: Cover the left over muffins with a plastic wrap or foil to prevent drying out & stays fresh for 2-3 days at normal room temperature.
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