Lemon Chia Seed Mini Muffins Food

HEALTHY LEMON CHIA SEED MUFFINS

Steps:

• Preheat oven to 350 and prepare a greased or lined muffin tin.
• In a small bowl, mix together flax seed meal and warm water until combined. Allow them to sit for 5 minutes and solidify to make 'flax eggs'.
• In a bowl combine flax eggs, lemon zest, lemon juice, oil, applesauce, maple syrup and almond milk
• Stir in flours, baking powder, baking soda, cinnamon + chia seeds.
• Pour batter in to greased muffin tins
• Bake for 20 minutes until edges are golden brown and toothpick comes out clean when inserted inside.

LEMON CHIA MUFFINS

Steps:

• 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.

LEMON CHIA SEED MINI MUFFINS

Steps:

• Preheat oven to 350 degrees Fahrenheit and butter or grease mini muffin pan. Set aside.
• In a large bowl, whisk together flour, chia seeds, baking powder, baking soda, and salt. Set aside.
• In a separate bowl, add sugar, egg, milk, butter, and lemon zest. Mix until fully combined. Add wet mixture to dry mixture and stir until just combined.
• Fill mini muffin tins halfway with batter. Bake for 12-14 minutes, or until a toothpick inserted in the middle comes out clean (or with crumbs, not batter).
• Allow pan to cool for 5 minutes before removing muffins from pan. If needed, use a butter knife around the edges of the pan to loosen your muffins. Allow to cool completely before storing in a sealed container.