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Yields12 Servings
 2 tbsp Chia Seeds
 2 tbsp Fresh Lemon Juice, freshly squeezed
 2 cups All-Purpose Flour
 1 cup Sugar
 ½ tsp Baking Soda
 1 ½ tsp Baking Powder
 ½ tsp Fine Sea Salt
 ¾ cup Plain Yogurt
 ½ cup VSOP Lemon Fused Extra Virgin Olive Oil
 1 tsp Pure Vanilla Extract
 2 tbsp Fresh Lemon Juice, freshly squeezed
 1 tbsp Lemon Zest, freshly zested
 2 tsp Honey
 2 tsp Fresh Lemon Juice, freshly squeezed
 1 tsp Lemon Zest, freshly zested
 1 cup Confectioner's (Icing) Sugar, sifted
1

Zest about 1 1/2 lemons and then squeeze out the juice. Set aside. In a small bowl, stir together the chia seeds with 2 tablespoons of the lemon juice and ¼ cup of warm water. Set aside for 15 minutes to allow seeds to bloom.

2

Preheat oven to 375 degrees Fahrenheit, line a 12 cup muffin tin with paper liners or spray with nonstick cooking spray.

3

In a large bowl combine the dry ingredients.

4

In a medium bowl, whisk together the yogurt, olive oil, lemon juice, and vanilla extract. Add the liquid ingredients to the dry and stir just until ingredients are combined.

5

Stir in the bloomed chia seeds and the lemon zest. Using an ice-cream scoop, divide batter between the muffin cups. Bake for 15 minutes, rotating the pans halfway through. Cool completely on a wire rack.

6

To make the glaze, stir together the honey, confectioner’s sugar and lemon juice. Drizzle over top of cooled muffins and serve. Enjoy!

Ingredients

 2 tbsp Chia Seeds
 2 tbsp Fresh Lemon Juice, freshly squeezed
 2 cups All-Purpose Flour
 1 cup Sugar
 ½ tsp Baking Soda
 1 ½ tsp Baking Powder
 ½ tsp Fine Sea Salt
 ¾ cup Plain Yogurt
 ½ cup VSOP Lemon Fused Extra Virgin Olive Oil
 1 tsp Pure Vanilla Extract
 2 tbsp Fresh Lemon Juice, freshly squeezed
 1 tbsp Lemon Zest, freshly zested
 2 tsp Honey
 2 tsp Fresh Lemon Juice, freshly squeezed
 1 tsp Lemon Zest, freshly zested
 1 cup Confectioner's (Icing) Sugar, sifted

Directions

1

Zest about 1 1/2 lemons and then squeeze out the juice. Set aside. In a small bowl, stir together the chia seeds with 2 tablespoons of the lemon juice and ¼ cup of warm water. Set aside for 15 minutes to allow seeds to bloom.

2

Preheat oven to 375 degrees Fahrenheit, line a 12 cup muffin tin with paper liners or spray with nonstick cooking spray.

3

In a large bowl combine the dry ingredients.

4

In a medium bowl, whisk together the yogurt, olive oil, lemon juice, and vanilla extract. Add the liquid ingredients to the dry and stir just until ingredients are combined.

5

Stir in the bloomed chia seeds and the lemon zest. Using an ice-cream scoop, divide batter between the muffin cups. Bake for 15 minutes, rotating the pans halfway through. Cool completely on a wire rack.

6

To make the glaze, stir together the honey, confectioner’s sugar and lemon juice. Drizzle over top of cooled muffins and serve. Enjoy!

Lemon Chia Seed Muffins