Lemon has different powers that range from its use in emergency situations, such as disinfecting wounds, reducing stomach pains or combating throat irritation, to great long-term benefits that its frequent consumption brings.
Thanks to its great contribution of vitamins, lemon is a great toxin scrubber and an ideal bactericide, it helps to strengthen the immune system, helping to fight different diseases, such as colds and flu due to its content of vitamin P, which is in charge of toning the capillaries and blood vessels.
It also helps to heal wounds due to its low caloric intake, just 40 calories per 100 grams, it is a perfect ally for low-calorie diets It is the perfect beauty ally to include in your beauty rituals.
Helps eliminate blackheads, make dandruff disappear or strengthen nails, among others. Relieves many digestion problems, as it acts as an intestinal cleanser, in addition to eliminating stones in the liver and gallbladder.
It works as a pH regulator, due to its alkalizing effect on our body that increases the pH of the blood.
The lemon muffins recipe uses simple ingredients which pretty much will be there in your kitchen. These are the easiest delicious eggless and vegan lemon muffins made with whole wheat flour or chapati atta.
Instead of lemons you can also use limes. These muffins are totally lemony and sweetly tangy. so if you like lemons you will like these muffins too. Serve these eggless lemon muffins as a sweet snack or dessert.
1. Line a muffin pan with muffin liners. You can also grease the pan with oil instead of using muffin liners.
2. Now rinse a large lemon first. Wipe dry and then zest the lemon with a zester or grater. Keep the lemon zest aside. Only remove the yellow or green part of the peel and not the white pith. Also preheat your oven to 180 degrees celsius/356 degrees fahrenheit.
3. Halve the lemon and squeeze it to get its juice. You should get ¼ cup lemon juice. Do measure the juice as this amount of ¼ cup, works well in the recipe.
4. Take the juice in a mixing bowl or pan.
5. Now add ½ cup sugar to the lemon juice.
6. Stir and then add ½ cup water.
7. With a wired whisk stir well so that all the sugar is mixed with the lemon solution. The entire sugar must dissolve.
8. Add ¼ cup olive oil. You can also use softened butter instead of oil or any other neutral flavored oil.
9. With a wired whisk stir very well so that the oil is mixed evenly with the lemon juice-sugar solution.
10. Now in a plate or tray, in a seive add 1 cup whole wheat flour (leveled, 120 grams) and ½ tsp baking powder. I have not used baking soda here, as I do not prefer the soapy aroma of baking powder. Personally I feel ½ tsp baking soda gives too much of soapy aroma for 1 cup of flour. If you are fine with the alkaline aroma, you can add ½ tsp baking soda.
11. Sift the dry ingredients.
12. now add the dry ingredients to the wet ingredients. Also add 1 to 1.5 tbsp of the lemon zest.
13. With light hands stir well. Be quick to stir.
14. everything should be mixed very well. But do not over do the mixing.
15. Pour the batter in the muffin liners.
16. Bake the muffins at 180 degrees celsius/356 degrees fahrenheit for 20 to 25 minutes. Since the temperatures in all the ovens are not the same, do keep a check while baking. A toothpick inserted in the muffins should come out clean. You can also bake in the convection mode of a microwave oven at the same temperature.