A moist lemon muffin with chia seeds in place of poppy seeds.
Ingredients
2 cups flour
4 Tbsp chia seeds
2 tsp baking powder
¼ tsp baking soda
½ tsp salt
½ cup butter, softened
1 cup sugar
2 eggs
Zest of one lemon
1 tsp vanilla
1 cup lemon yogurt (vanilla yogurt or sour cream can be substituted, but then definitely add the glaze to bump up the lemon flavour)
GLAZE:
½ cup powdered sugar (icing sugar)
2 Tbsp fresh lemon juice
Instructions
Preheat oven to 375 degrees. Line 12-cup muffin tin with paper liners and set aside.
In a small bowl, combine flour, chia seeds, baking powder, baking soda and salt. Set aside.
In a larger bowl, cream butter and sugar together until light and fluffy. Beat in eggs, one at a time, mixing well after each addition. Mix in lemon zest and vanilla.
Alternate adding flour and yogurt, making two additions of each.
Divide batter over muffin tins and bake for 17-20 minutes, until tops are slightly golden and a tester comes out clean.
While the muffins are cooling prepare the glaze: Stir together the lemon juice and powdered sugar until smooth. Drizzle a little over the top of each muffin. Allow glaze to set before serving.
Notes
Adapted from Nutmeg Nanny, via Dinners, Dishes, & Desserts
Recipe by Hidden Ponies at https://hiddenponies.com/2012/06/lemon-chia-seed-muffins/