See these poor lemon rinds? They ended up in the trash. Now I know that is an incredible shame, but I just could not think of anything to do with them other than set them out to dry (and then toss them away).
The lemons had a good life. First I used one to make Josh some lemon-honey hot water for his sore throat. Then I decided to make some gluten-free lemon poppy seed muffins.
The muffins were an incredible failure. I think the thing I hate most about giving up wheat is not so much not having wheat as it is messing around with substitutes for wheat.
I know how to bake with classic gluten-filled ingredients. I know nothing about gluten-free baking, and reading a few blog posts just hasn’t cut it. Want proof? Look no further!
I tried to save the muffins by using yet more lemon to make a glaze. It didn’t work.
Josh claimed that the muffins were good. He isn’t much of a liar, so we’ll chalk this up to incredibly poor taste in baked goods. Or, more likely, such extreme deprivation that even corn syrup on a throw-rug would be a welcome diversion from yet another salad.
In any case, if you’re looking for gluten-free lemon poppy seed muffins I suggest that you try something like this. And maybe actually follow the recipe!
Anyway, most of the muffins ended up in the trash can along with the lemon rinds, and I don’t feel badly about that. But I just can’t get over wasting such perfectly good rinds. I know there must be a better way.
What would you have done with the lemon rinds?
