Lemon Pine Nut Muffins

• 1 whole Lemon, Zest And Juice (Use A Meyer Lemon If Possible)
• 1/2 cups Unsweetened Applesause
• 1/2 cups Honey (or Substitute Agave)
• 1 teaspoon Pure Vanilla Extract
• 4 Tablespoons Earth Balance Butter Substitute, Melted
• 1/2 cups Pine Nuts, Divided
• 1-1/2 cup Unbleached White Flour
• 1 teaspoon Baking Powder
• 1/2 teaspoons Baking Soda
• 1/2 teaspoons Salt

1. Preheat your oven to 375u0b0.
2. Zest the lemon.
3. Juice the lemon.
4. Mix the lemon juice, zest, applesauce, honey, vanilla and melted Earth Balance in a bowl.
5. In a food processor, process 1/4 cup of the pine nuts with 1/4 cup of the flour.
6. 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.
7. Pour the liquid mixture into the dry and stir until everything is well blended.
8. Line a muffin tin with 8 papers.
9. Scoop the batter into the papers-an ice cream scoop is helpful here.
10. Sprinkle the tops with the remaining pine nuts.
11. Bake at 375 degrees for about 20 minutes, testing for doneness with a toothpick.

lemon, honey, vanilla, butter substitute, flour, baking powder, baking soda, salt

Taken from tastykitchen.com/recipes/breads/lemon-pine-nut-muffins/ (may not work)