Oct 11, 2011

Lemon Chia Seed Muffins

It’s muffin time again! With a tree full of lemons and a jar full of chia seeds I couldn’t resist concocting a muffin with a twist on the traditional Lemon Poppy Seed flavors.

Poppy seeds are fantastic, but chia seeds are like the ultimate addition to a healthy diet. Check out this nutritional profile:

• High in Omega-3 fatty acids
• Natural energy booster
• High in fiber
• Is a complete protein
• Contains a full range of B vitamins

Plus lemons are high in vitamin C and have an alkalizing effect on the body. Couple that with all the nutrients and necessary, wonderfully healthy fats in butter. Then toss in the enzymes and antibacterial properties found in natural honey. Voila! Muffins you don’t have to feel bad about eating or serving to your family.

Lemon Chia Seed Muffins

Ingredients:

2 c. spelt flour

2 Tbsp. chia seeds

1 1/4 tsp. baking powder

1/4 tsp. baking soda

8 Tbsp. butter at room temperature

1/2 - 3/4 c. honey

2 large eggs

zest of 1 lemon

1-2 Tbsp. lemon juice

1 tsp. vanilla

1 c. yogurt (preferably homemade from raw milk)

Directions:

Mix dry ingredients together in a large bowl.

In a separate bowl, cream butter & honey. Add eggs one at a time. Add lemon zest, juice, & vanilla. Add yogurt & flour and mix until just combined.

Bake at 350 F for 18-20 minutes.

Mmm. I may or may not be drooling on my keyboard. Warm muffins are amazing fresh out of the oven. Try slathering it in butter from grass-fed cows or making a lemon honey glaze from a small amount of honey and lemon juice warmed over low heat.

Wrap a few up individually and put them in the freezer so you can toss some in the lunch box next week.

What’s your favorite way to eat chia seeds?

This post is linked to Slightly Indulgent Tuesday, Real Food Wednesday, Simple Lives Thursday