Who doesn’t like a zesty lemon muffin with a cup of coffee or a cup of tea?? This recipe replaces the poppy seed variety muffin with chia seeds and it’s delightful!! It is also Dairy free, Gluten free, Egg free and loaded on flavor. I don’t think this tastes as good after being refrigerated so recommend you eat them all 10 minutes out of the oven. YUM!!! These do not rise with the mounded top we are used to… what goes into the oven comes out exactly the same, only browned and cooked. I highly recommend fresh lemon and watch out..the chia seeds are a two part item. We combine them with water to create the binding egg effect and then add more just before they go into the oven for a little crunch in the muffin. This recipe makes 10 muffins… one for you and 9 for me. 🙂
CHIA EGG GEL… mix well and set aside while mixing the rest of the recipe
1/2 C. WATER
3 TBL. CHIA SEEDS
DRY INGREDIENTS:
2 C. ALMOND FLOUR
1/4 TSP SEA SALT
1/2 TSP. BAKING SODA
1 TBL. CARDAMOM (OPTIONAL)
WET INGREDIENTS:
1/3 C. PURE MAPLE SYRUP
1 TSP. VANILA EXTRACT
2 TBL. LEMON ZEST (2 LEMONS)
2 TBL. LEMON JUICE (1 LEMON)
1 TBL. COCONUT OIL, MELTED
PREHEAT OVEN TO 350…. USE PAPER LINERS IN THE MUFFIN TIN…
Add wet ingredients and chia mixture to dry and mix well. Add 1 Tbl. of chia seeds and mix. Divide your batter into 10 muffins… Bake for 27 minutes. Let them cool for at least 5 minutes. They will harden up a little. Any Gluten free item needs time to sit after baking or it will crumble into a million pieces. Be patient!! You can store left overs in the frig but I say….EAT THEM!!!!!
