I made these into muffins, and substituted a few things as well. I used applesauce instead of butter, egg substitute, whole wheat pastry flour instead of regular flour, and omitted the walnuts. It took about 3 rough-skinned, medium-sized lemons to get the zest (using the fine side of a box grater sped things up nicely, too), and made more than enough juice for the batter and glaze. Also, I used frozen blueberries and rinsed and drained them to cut down on the liquid as much as possible. This recipe made exactly 1 dozen muffins, filled to the top of the muffin cups (the batter doesn't rise much, if at all). I put them in the oven for 30 minutes, but they came out a tad dry, so next time I'll try 15 or 20 to start, then check them at intervals. Also, since they were a bit hard on the top from my overbaking (I didn't even wait the 10 minutes for them to cool), I had some trouble getting the glaze to sink in, even after poking holes with a fork. Oh well, next time I'll get it right! Also, as a tip, the muffin wrappers were very difficult to take off right away (I had to taste one immediately, of course!), but the next morning they peeled off with ease. This recipe had a nice contrast between the tart lemon and sweet blueberry, and I'm not sure if it's because I used whole wheat flour, or because they were small muffins instead of a large loaf, but the blueberries didn't sink at all. Just FYI, the texture is fairly dense, but that could be due to the whole wheat flour or
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I made these into muffins, and substituted a few things as well. I used applesauce instead of...