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Gluten-Free Lemon and Chia Seed Muffins

 
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Sometimes it is hard to get the texture just right when you are attempting the art of gluten-free baking. Gluten-free flour can often leave a gritty consistency that is not desirable in your baked goods. This recipe includes a not-so-secret ingredient which will help you tackle that problem with ease. Coconut oil is just the right thing to combine with your gluten-free flour to make your muffins come out light, airy and smooth. You won’t be able to tell the difference in these treats and their less healthy counterparts. The best part about this recipe is that you will be adding chia seeds. These little powerhouses are full of Omega 3 fatty acids to help control your cholesterol. They also offer lots of antioxidants and fibre to keep you feeling great. These little snacks are going to get you really excited about healthier baking, so let’s hear a big chia!

Yield

3

servings

Prep

15

min

Cook

12

min

Ready

27

min

 

Ingredients

1 large lemon
juice and zest
*
45 millilitres maple syrup
1.5fl oz
*
90 grams gluten free flour mix
gluten-free all-purpose flour
*
½ teaspoon baking soda
*
½ teaspoon salt
*
1 teaspoons vanilla extract
*
20 millilitres coconut oil
0.66fl oz
*
60 millilitres yogurt
2fl oz
*
30 grams milk
1fl oz
*
20 grams chia seeds
*

Directions

  1. Mix together the egg, lemon juice, lemon zest, vanilla, coconut oil, yoghurt, milk, and chia seeds in a bowl.

  2. Whisk together the flour, salt, and baking soda in a separate bowl.

  3. Mix the dry and wet ingredients.

  4. Pour the muffin batter into a non-stick muffin pan.

  5. Bake at 375℉ (190℃) F for 12 minutes.

 

* not incl. in nutrient facts

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Comments

Surrey, Canada
 8 months ago

Why does it say egg on the instructions but it’s not in the list?!?!?!

 

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