Lemon Chia Muffins

You can never have too many morn meal recipes, so give Lemon Chia Muffins a try. This recipe serves 12. For 45 cents per serving, this recipe covers 5% of your daily requirements of vitamins and minerals. One serving contains 283 calories, 3g of protein, and 10g of fat. If you have lemon juice, plain yogurt, chia seeds, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 45 minutes. It is a good option if you're following a lacto ovo vegetarian diet. 465 people were glad they tried this recipe. It is brought to you by Foodnetwork. Taking all factors into account, this recipe earns a spoonacular score of 25%, which is not so great. Similar recipes include Strawberry Lemon Chia Muffins, Lemon Chia Seed Muffins, and Lemon-Apricot Chia Muffins.

Servings: 12

Preparation duration: 20 minutes

Cooking duration: 25 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

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. Set aside for the seeds to bloom, 15 minutes. Preheat the oven to 375 degrees F. Line a 12-cup muffin tin with paper liners or spray with nonstick cooking spray. In a medium bowl combine the flour, baking powder, baking soda and salt. In a large bowl, whisk together the sugar and lemon zest. Whisk the sugar into the flour mixture. In another medium bowl, whisk together the yogurt, oil, remaining lemon juice and vanilla extract. Add the liquid ingredients to the dry and stir until just combined. Then stir in the bloomed chia seeds. Using an ice cream scoop, divide the batter between the muffin cups. Bake for 15 minutes, rotating the pans halfway through. Cool completely on a wire rack. For the glaze: Stir together the confectioners' sugar, honey and lemon juice. Drizzle over the cooled muffins and serve.

 

Step by step:

1. Special equipment: 12-cup muffin tin Paper cupcake liners or nonstick cooking spray

2. 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. Set aside for the seeds to bloom, 15 minutes.

3. Preheat the oven to 375 degrees F. Line a 12-cup muffin tin with paper liners or spray with nonstick cooking spray.

4. In a medium bowl combine the flour, baking powder, baking soda and salt. In a large bowl, whisk together the sugar and lemon zest.

5. Whisk the sugar into the flour mixture.

6. In another medium bowl, whisk together the yogurt, oil, remaining lemon juice and vanilla extract.

7. Add the liquid ingredients to the dry and stir until just combined. Then stir in the bloomed chia seeds. Using an ice cream scoop, divide the batter between the muffin cups.

8. Bake for 15 minutes, rotating the pans halfway through. Cool completely on a wire rack.

9. For the glaze: Stir together the confectioners' sugar, honey and lemon juice.

10. Drizzle over the cooled muffins and serve.

Nutrition Information:

covered percent of daily need