Lemon Raspberry Chia Seed Muffins

Lemon Raspberry Chia Seed Muffins might be just the side dish you are searching for. One portion of this dish contains roughly 3g of protein, 7g of fat, and a total of 183 calories. This lacto ovo vegetarian recipe serves 12 and costs 47 cents per serving. If you have raspberries, vanillan extract, chia seeds, and a few other ingredients on hand, you can make it. 24 people were impressed by this recipe. From preparation to the plate, this recipe takes roughly 30 minutes. It is brought to you by Renee's Kitchen Adventures. Overall, this recipe earns a not so great spoonacular score of 27%. Users who liked this recipe also liked Lemon Chia Seed Muffins, Honey Lemon Chia Seed Muffins, and Raspberry Chia Seed Jam and A Chia Giveaway.

Servings: 12

Preparation duration: 10 minutes

Cooking duration: 20 minutes

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Ingredients:

1 1/2 cups all purpose flour (can sub half whole wheat)

2 tsp. baking powder

1 Tbs chia seeds

1 large egg

3/4 cup granulated sugar

1/2 tsp. kosher salt

1 tsp. lemon extract (optional but good for more intense lemon flavor)

3 Tbs fresh lemon juice (about one lemon)

zest of 1 lemon

1/2 cup low fat milk

6 oz. fresh raspberries mixed with 1 Tbs all purpose flour

1/2 tsp. pure vanilla extract

1/3 cup vegetable oil (can sub coconut oil)

Equipment:

measuring cup

muffin tray

bowl

oven

whisk

toothpicks

wire rack

Cooking instruction summary:

Heat oven to 400 degrees F. Line medium sized muffin tins with paper liners. Set aside.In large bowl, combine 1 1/2 cups all purpose flour, granulated sugar, salt, chia seeds, lemon zest and baking powder. Set aside. In small bowl or 2 cup glass measuring cup, combine vegetable oil, milk, egg, extracts, and lemon juice. Whisk to combine. Add the wet ingredients to the dry and stir until JUST COMBINED. (overmixing will cause your muffins to be tough!) Gently fold in the flour coated raspberries. Fill prepared muffin tin with about 2/3 cup of batter per well.Bake in oven for 15 - 20 minutes, or until the muffins are done and a toothpick inserted into the center comes out clean. Remove from oven and allow to cool on wire rack. Can be eaten warm or room temperature.

 

Step by step:


1. Heat oven to 400 degrees F. Line medium sized muffin tins with paper liners. Set aside.In large bowl, combine 1 1/2 cups all purpose flour, granulated sugar, salt, chia seeds, lemon zest and baking powder. Set aside. In small bowl or 2 cup glass measuring cup, combine vegetable oil, milk, egg, extracts, and lemon juice.

2. Whisk to combine.

3. Add the wet ingredients to the dry and stir until JUST COMBINED. (overmixing will cause your muffins to be tough!) Gently fold in the flour coated raspberries. Fill prepared muffin tin with about 2/3 cup of batter per well.

4. Bake in oven for 15 - 20 minutes, or until the muffins are done and a toothpick inserted into the center comes out clean.

5. Remove from oven and allow to cool on wire rack. Can be eaten warm or room temperature.


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