Lemon Chia Muffins
Serves: 3
Carolyne Schoen
1 January 1970
Based on User reviews:
52
Spice
54
Sweetness
52
Sourness
36
mins
Prep time (avg)
5.7
Difficulty
Ingredients:
2 tbsps
Chia Seed2 tsps
Lemon Juice2 cups
All-Purpose Flour1.5 tsps
Baking Powder1 tsp
Baking Soda1 tsp
Salt1 cup
Sugar (confectioners')1 tbsp
Lemon Zest3 cup
Plain Yogurt1 cup
Coconut Oil1 tsp
Vanilla Extract2 tsps
HoneyDirections:
1
Special equipment: 12-cup muffin tin Paper cupcake liners or nonstick cooking spray For the muffins: In a small bowl, stir together the chia seeds with 2 tablespoons of the lemon juice and 1/4 cup warm water
2
Set aside for the seeds to bloom, 15 minutes
3
Preheat the oven to 375 degrees F
4
Line a 12-cup muffin tin with paper liners or spray with nonstick cooking spray
5
In a medium bowl combine the flour, baking powder, baking soda and salt
6
In a large bowl, whisk together the sugar and lemon zest
7
Whisk the sugar into the flour mixture
8
In another medium bowl, whisk together the yogurt, oil, remaining lemon juice and vanilla extract
9
Add the liquid ingredients to the dry and stir until just combined
10
Then stir in the bloomed chia seeds
11
Using an ice cream scoop, divide the batter between the muffin cups
12
Bake for 15 minutes, rotating the pans halfway through
13
Cool completely on a wire rack
14
For the glaze: Stir together the confectioners' sugar, honey and lemon juice
15
Drizzle over the cooled muffins and serve