Whole Wheat Lemon Muffins

INGREDIENTS

·        ⅓ cup extra-virgin olive oil

·        1/3 cup honey

·        2 eggs

·        ¼ cup water

·        1 teaspoon baking soda

·        ½ teaspoon salt

·        2 teaspoon lemon peel

·         1 tablespoon lemon juice

·        1¾ cups whole wheat flour

·        Totally optional: walnuts

INSTRUCTIONS

1.      Preheat oven to 325 degrees Fahrenheit (165 degrees Celsius) and grease muffin.

2.      In a large bowl, mix the oil and honey together with a whisk. Add the eggs and beat well, then whisk in the lemon peel, lemon juice and water.

3.      In a separate bowl add the baking soda, salt whisk to blend.

4.       Lastly, switch to a big spoon and stir in the liquid mix into the flour mix, folding in ingredients to combined. If you're adding any additional mix-ins, gently fold them in now.

5.      Pour the batter into your greased muffin pan. 

6.      Bake for 20  minutes, or until a toothpick inserted into the center comes out clean. While in the pan brush lemon juice on top for extra lemon flavor. Then transfer it to a wire rack to cool for 10 minutes before eating.

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