We are having problems with incorrect UPS shipping charges being shown on our website. PLEASE CALL (678) 795-2002 to place an online order. Thank You.

CALL: (678) 795-2002

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

No Comment

You can post first response comment.

Leave A Comment

Please enter your name. Please enter an valid email address. Please enter a message.