Anything lemon flavoured and I am in… these Lemon and Chia Seed muffins are no exception. They have that delicious hint of lemony bitterness, but then there is the sweetness of the cake…yum!  Heaven!!

We used Chia seeds as they are quite high in protein and are packed with healthy omega-3s (the good ones for your heart). Chia seeds are a great anti-oxidants, they are a good source of fiber and contain various micronutrients (calcium, iron, magnesium, zinc, B1 & B3). Overall they are a really healthy choice to use in baking.

Just be mindful that they do tend to suck the moisture out of things, so you may like to use a little extra milk if your mixture is too thick. You are aiming for a cake batter consistency.

Related Recipe – vanilla bean paste

Tip: Make sure your butter is soft or at room temperature.

 

 

February 20, 2018
  • 5m
  • 15m
  • 20m
  • 12

Ingredients

  • 1 fresh lemon
  • 90 g butter
  • 1 tsp. vanilla bean paste
  • 100 g caster sugar
  • 2 egg
  • 150 g self-raising flour
  • 2 tbsp. milk
  • 1 tbsp. chia seeds (or poppy seeds)

Instructions

Thermal Cooking Method

  1. Pre heat oven to 180°C and line a 12 hole muffin tray with paper cases.
  2. Mix all ingredients until combined for approx. 20seconds/speed 5. Scrape and repeat if needed.
  3. Tip mixture into paper cases and bake in a moderate oven for approx. 15 minutes, or until a skewer comes out clean.
  4. Let them cool on a wire rack.
  5. These are great plain, but if you would like to ice them, use our basic icing recipe and use lemon juice as your liquid.

Traditional Cooking Method

  1. Pre heat oven to 180°C and line a 12 hole muffin tray with paper cases.
  2. Mix all ingredients until combined in a bowl.
  3. Tip mixture into paper cases and bake in a moderate oven for approx. 15 minutes, or until a skewer comes out clean.
  4. Let them cool on a wire rack.
  5. These are great plain, but if you would like to ice them, use our basic icing recipe and use lemon juice as your liquid.

Nutrition

  • 12