The Power of the Lemon

From the MediLodge of Rochester Hills Dietary Department

Lemon Facts:Lemon Water

Lemons originated in Southeast Asia but are now cultivated in tropical and temperate climates around the world, with California leading production in the United States. Most lemons found in grocery stores are either Eurekas or Libsons. Lemons have a juicy and acidic flesh. Some have thin skins while others have thick rinds which can be used to make candied lemon peel. Lemons are available year round. Throughout history lemons have been used for a number of non culinary purposes including toothpaste, invisible ink and as a bleaching agent. The lemon ranges in size from that of a large egg to that of a small grapefruit. It is an excellent source of vitamin C, however it begins to lose its vitamin power soon after it is squeezed. Lemons have a multitude of culinary uses in sweet and savory dishes as well as flavoring beverages. Lemon juice is about 5 percent citric acid, making it a natural for slowing and browning or oxidation of fresh, raw foods like apples, avocados, bananas, and other fruits.Lemons can help a sore throat. Add the juice of one lemon to an equal amount of hot water for an antibacterial gargle. During the European Renaissance, fashionable ladies used lemon juice as a way to redden their lips.

Lemon Cranberry Muffins


• ½ cup plus 1 tablespoon sugar, dividedMuffins

• ¾ cup nonfat plain yogurt

• 1/3 cup canola oil

• 1 large egg

• 3 teaspoons freshly grated lemon zest, divided

• 2 tablespoons lemon juice

• 1 teaspoon vanilla extract

• 1 ½ cups whole wheat flour

• ½ cup cornmeal, preferably medium or fine stone ground

• 2 teaspoons of baking soda

• ¼ teaspoon salt

• 1 ½ cups of cranberries fresh or frozen (thawed) coarsely chopped


1. Preheat oven to 400*F Coat 12 (1/2-cup) muffin cups with cooking spray or line with paper liners.

2. Whisk ½ cup sugar, yogurt, oil, egg, 2 tsp lemon zest, lemon juice and vanilla in a medium bowl.

3. Whisk flour, cornmeal, baking powder, baking soda and salt in a large bowl. Add the yogurt mixture and fold until almost blended. Gently fold in cranberries. Divide the batter among the muffin cups. Combine the remaining 2 tbs sugar and remaining 1 tsp lemon zest in a small bowl. Sprinkle evenly over the tops of the muffins.

4. Bake the muffins until golden brown and they spring back lightly to touch, 20 to 25 minutes. Let cool in the pan for 10 minutes, then transfer to a wire rack to cool for at least 5 minutes before serving.


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MediLodge of Rochester Hills

MediLodge of Rochester Hills


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