Lemon Muffins (Eggless, Whole Wheat)

Preparation

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 or 356 degrees Fahrenheit.
3. Halve the lemon and squeeze it to get its juice. You should get about ¼ cup lemon juice. Do measure the juice quantity as ¼ cup is required for this recipe.

Making Batter

1. Take the lemon juice in a mixing bowl or pan.
2. Now add the raw sugar to the lemon juice.
3. Add water. With a wired whisk begin to stir so that all the sugar granules are dissolved in the lemon solution.
4. Add olive oil. With a wired whisk stir briskly for 2 to 3 minutes so that the oil is mixed evenly with the lemon juice and sugar solution.
5. Now take a plate or tray. Place a sieve on it. Add whole wheat flour and add baking powder. 
6. Sift the dry ingredients onto the tray and plate.
7. Now add the dry ingredients to the wet ingredients. Also add the lemon zest.
8. With light hands stir well. Be quick to stir. Everything should be mixed very well. But don't over do the mixing.
9. Pour the batter in the muffin liners up-to ⅔.

Baking Lemon Muffins

1. 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. 
2. A toothpick or bamboo skewer inserted in the muffins should come out clean.
3. After 4 to 5 minutes, place the lemon muffins on a wire rack to cool. From this recipe you will get 8 medium sized lemon muffins.
4. Serve these egg free lemon muffins as a sweet snack or dessert. You can also pack one or two muffins in the tiffin box as a side sweet snack.