Then you will love Lemon Chia Seed!
Love Lemon Poppyseed? Lemon Chia Seed Muffins
Zest of 1 lemon
1 tsp. almond extract
1 tsp. vanilla extract
1/3 vegetable oil
2 cups coconut milk (not canned coconut cream or milk, but the actual milk substitute!)
1 3/4 cups sugar
3 cups all purpose flour
1/4 cup whole chia seeds
1 tsp. baking powder
1/2 tsp. salt
Preheat oven to 400 degrees. Place paper muffins liners in a muffin tin. In a large bowl, whisk together the lemon juice, lemon zest, almond extract, vanilla extract, oil, milk and sugar. In a separate bowl, combine flour, chia seeds, baking powder and salt. Slowly stir dry ingredients into wet ones, stirring only until combined. If you over stir, you will get tough muffins! We are going for light and tender here!! Place a 1/4 cup of batter into each liner. Bake 15-18 minutes or until lightly browned. Let cool on a cooling rack for 15 minutes. Glaze and enjoy!
Glaze:
2 tbsp. lemon juice
1/2 tsp. vanilla extract
Water
2 cups powdered sugar
In a 1/4 cup measuring cup, add lemon juice, vanilla extract and enough water to make 1/4 cup liquid. Add lemon mixture and powdered sugar into a small saucepan. Heat over medium low heat, stirring constantly until smooth and lightened in color slightly. Place a bowl under your cooling rack with a muffin placed directly over the bowl on the rack. Spoon about 2 tablespoons of glaze over muffin. The glaze sets up very quickly. Glaze the rest of your muffins, scooping the glaze from the bowl underneath the rack back into the saucepan as needed. If the glaze in the saucepan starts to harden, place back on low heat and stir until thinned again.