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Lemon Chia Seed Muffins

Lemon Chia Seed Muffins

I don’t remember making this recipe up. I know that I’ve made these muffins for about 15 years & have used whatever lemon I have had on hand; my go-to at home are fresh lemons but I have used lemon juice when we were out of real lemons & I have used limons off of the Limon tree that grows next to our patio at our Vieques, Puerto Rico house.

I’m usually the only one up when I throw these muffins together on a weekend morning & I love making them for everyone still sleeping in their beds. Coffee pots on, butter & muffins sit out on the counter & one-by-one my guys wake up & pad into the kitchen to find fresh muffins waiting for them. Not too long ago I had some kiwis hanging out in the fruit bowl & decided to swap out the lemon for kiwi. Ack. Don’t follow my lead here, sweeties, kiwi chia seed muffins are NOT anywhere as lovely as lemon chia seed muffins. While I am all for experimentation, this one was super yucky.

Lemon chia seed muffins, however, are a delight. Chewy, plump, golden, & inviting these muffins have been a part of a slow starting Sunday for many, many years in our home. Time to bring them into yours.



Lemon Chia Seed Muffins

Ingredients

1 1/2 Cups All-Purpose Flour (other flours work, too)

1 Teaspoon Baking Powder (aluminum-free)

1/4 Teaspoon Baking Soda

1/2 Teaspoon Salt

1/2 Cup Olive Oil (other oils work, too)

1/2 Cup White Sugar

2/3 Cup Greek Yogurt

1 Lemon, zested & juiced (I have used Meyer Lemons, regular Lemons & Puerto Rican Límons, & even Lemon Juice in a jar)

1 Large Egg

1 Teaspoon Vanilla Extract

2 Tablespoons Black Chia Seeds

Instructions

1

Preheat oven to 400. Spray a muffin tin with non-stick spray or use muffin cups.

2

In a medium sized bowl whisk together dry ingredients except for chia seeds.

3

In a separate bowl, mix together olive oil, sugar, yogurt, & lemon juice & zest. Add egg & vanilla & stir.

4

Add dry ingredients to wet ingredients in two additions, stirring until just combined. Fold in chia seeds.

5

Pour batter into muffin tins filling 1/2 or 3/4 of the way full. I use an ice cream scoop for simple, consistent measuring. 3/4 makes a dozen. 1/2 makes 16 smaller muffins.

6

Bake for 12-15 minutes, until a toothpick inserted in the center comes out clean. Should just start showing golden color on top of muffins.

7

Ta Da! You’re Done!

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Ema (Eeeeee-Mah, sometimes written Imma) is Hebrew for Mom. 100's of people call Eve Ema and it warms her heart.

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