2 eggs
1 (1 ounce) square unsweetened chocolate, chopped
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup granulated sugar
1/2 teaspoon vanilla extract
2 teaspoons lemon zest
1 tablespoon lemon juice
6 cups quick cooking oats
1 teaspoon baking powder
1/4 teaspoon salt
Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 10x15 inch muffin cups or three 8x16 inch muffin liners. Stir together eggs, chocolate, baking soda, salt, sugar and vanilla extract.
In a large bowl, beat eggs, 1/4 cup granulated sugar, lemon zest, 1 tablespoon lemon juice and 1 tablespoon lemon juice until smooth. Beat in flour, then stir in oats, baking powder, and salt. Pour batter into prepared muffin cups.
Bake in the preheated oven for 25 minutes, or until a toothpick inserted into the center of each muffin comes out clean.
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