Lemon Chia Seed Muffins
IntroductionThese tangy muffins are made with white whole wheat flour, which is just as nutritious as regular whole wheat flour, but lighter in texture and taste. These tangy muffins are made with white whole wheat flour, which is just as nutritious as regular whole wheat flour, but lighter in texture and taste.
2 T. flaxseed meal mixed with 2 T. water
3/4 cup lowfat buttermilk
2 T. oil
1 whole egg
2 T. honey
juice and zest of 2 small lemons
2 cups white whole wheat flour
1/4 cup granulated sugar
1 tsp. non-aluminum baking powder
1/2 tsp. baking soda
1/2 tsp. salt
2 T. chia seeds
1 T. sugar for topping, optional (not included in nutritional info)
Measure oil first, then measure honey; the honey will slip right out of the oiled spoon.
If you find 2 lemons to be too tangy, omit one lemon; you can add a teaspoon of lemon extract to replace it if you wish.
If you omit the flaxseed/water mixture, add 2 T. of oil or 1/4 cup unsweetened applesauce to replace it.
If you don't have buttermilk, add the lemon juice to lowfat or nonfat milk and let it sit for five minutes to curdle.
In a tea cup or other small vessel, stir together flaxseed meal and water; allow to sit for a few minutes to soften. Meanwhile, blend together buttermilk, oil, egg, honey, lemon zest and juice; add flaxseed and blend.
In another bowl use a whisk to blend flour, granulated sugar, baking powder, baking soda, salt, and chia seeds.
Gently blend wet ingredients into dry ingredients, stirring just until moistened. Fill 12 muffins cups that have been sprayed or lined. Sprinkle with a little sugar if you wish. Bake at 375 for 15 to 17 minutes, or until they test done with a toothpick. Allow to rest five minutes before removing from pan. Enjoy!
Serving Size: Makes 12 muffins
Number of Servings: 12
Recipe submitted by SparkPeople user ELVISINTHEHOUSE.