It's time for another round of muffins! I baked these a few weeks ago when I had an abundance of lemons. These have a lovely citrus-tang that pairs nicely with a glass of Honey Rosemary Lemonade. I enjoyed these as a snack as I soaked up the afternoon sun. And of course, these are great to grab on the way out the door for breakfast in a hurry.
I'm a big fan of chia seeds. They have seen a huge resurgence in the past few years as a 'super food'. A member of the mint family originating from Mexico, chia seeds are chock full of goodies. Two teaspoons contains five times the omega-3 fatty acids as a handful of walnuts, the potassium equivalent of half a banana, twice the magnesium and iron as a cup of spinach, and the same amount of fiber as a cup of oats. Super, super food!
Lemon Chia Seed Muffins - makes 12
- 150g of butter
- 1/2 cup of vanilla sugar
- 1/2 cup of raw local honey
- 2 free range eggs
- 2 cups of white spelt flour
- 2 teaspoons of baking powder
- 1 teaspoon of bicarb soda
- 4 lemons
- 1/4 cup chia seeds
- 1/3 cup of milk
- 7 tablespoons of rapadura sugar
- 100mL water
- Preheat your oven to 180 degrees Celsius. Cream together the butter, honey and sugar. Add one egg at a time.
- Zest your 4 lemons and beat into creamed mixture.
- Beat in your flour, baking powder, bicarb soda, chia seeds and milk.
- Juice 2 of your zested lemons (150mL of juice) and mix into flour mixture.
- Taste your mixture. If its too tart for your taste, add the rapadura sugar. If it's too tight and doughy (depends on the consistency of zest), add a little water to loosen the batter.
- Evenly spoon your mixture into a lined muffin tray. Take your remaining lemons, dice into wedges, removing the pith. Arrange the wedges on the top of your muffins and bake for 15-20 minutes.
So, if your lemon tree is dripping with fruit, make some muffins. Enjoy!