Lemon Chia Seed Muffins

lemon chia seed muffins 1_small

Ch-ch-ch-chia. Does that conjure up images of this for anyone else?

chia

Lucky for you, chia seeds don’t come from chia pets. I had never heard of them until Jeff randomly brought home a bag last year and started adding them to his yogurt. I’m pretty sure he was secretly watching the Dr. Oz show at work, and learned about the amazing health benefits these little powerhouses pack into one tiny, tiny seed.

According to the great (Dr.) Oz, chia seeds were a staple in the diets of the Aztecs and Mayans. Chia actually got its name from the Mayan word for “strength.” They’ve been around forever, but just recently got noticed for their ridiculously awesome health benefits. They’re unusually high in fiber, omega fatty acids, calcium, antioxidants and much more – even protein. All for a minimum number of calories and a pleasant crunch.

They look and feel exactly like poppy seeds. So I thought they’d be a great candidate for my lemon poppyseed muffin recipe. I was right. They’re perfect and, combined with the greek yogurt in these muffins, you could almost call them healthy.

p.s. We find chia seeds at our regular grocery store, usually in the organic or health food section. When baking these muffins, don’t let them get golden brown on top. That’s overdone. You want a nice pale yellow and the muffins to be set in the center when you jiggle them.

Lemon chia seed muffins

Lemon chia seed muffins

Ingredients

2 cups All-purpose Flour

2/3 cup Sugar

1/4 tsp Salt

2 tsp Baking Powder

1/4 tsp Baking Soda

2 Tbsp Chia Seeds

2 Large Eggs

3/4 cup Plain Greek Yogurt

Zest of 2 Lemons, finely grated

1/4 cup Lemon Juice, about 1 lemon

1 1/2 tsp Vanilla Extract

1/2 cup Canola oil

Instructions

Preheat oven to 375°F and line muffin tins with paper baking cups.

In a large mixing bowl, whisk together flour, sugar, salt, baking powder, baking soda, and chia seeds. In a separate bowl, combine the eggs, yogurt, lemon zest, lemon juice, vanilla extract, and canola oil. Stir into the flour mixture just until the ingredients are incorporated.

Fill muffin cups two-thirds of the way with batter. Bake for approximately 18-20 minutes, or until centers are set when you jiggle the pan. Do not let the tops get golden brown. Cool for 5 minutes before removing from pan to a wire rack. Serve warm or at room temperature.

I drizzled a glaze of powdered sugar, milk and a smidge of almond extract over them.

Makes 12 muffins.

http://sugarmamacooks.com/lemon-chia-seed-muffins/

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  1. […] week I posted these lemon chia seed muffins . They were soooo good, but for this first batch of “summer vacation” muffins I knew I […]

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