LEMON CHIA SEED MUFFINS




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A friend of mine who works with me at my day job—we’re both book designers—has a side business I’m a big fan of. It’s a monthly cocktail subscription service called Shaker & Spoon that delivers drinks right to your door. Pretty great. I mention this because these Lemon Chia Muffins were kind of inspired by them.

From time to time my friend has fresh ingredients left over after the month’s Shaker & Spoon production and she’ll give me things like rosemary or thyme or limes. This time around I received lemons and needed to come up with something to use them in before they went bad. I’ve always been a fan of lemon poppy muffins, so that’s what I landed on after a bit of thinking—but with chia seeds instead. Since I’m not a big baker, I used this Martha Stewart recipe as a starting point and changed it up a bit.
Yummy, dairy-free Lemon Chia Muffins—perfect as a quick breakfast on the go or as a delicious lunchtime snack.

INGREDIENTS
  • ¾ cup vegan butter, melted, plus more for pan
  • 2 cups all-purpose flour, plus more for pan
  • Egg replacer equivalent to 2 large eggs
  • ½ cup soy milk
  • ½ tsp. pure vanilla extract
  • 2 Tbsp. lemon juice
  • Zest from two lemons
  • ¾ cup granulated sugar
  • 2 tsp. baking powder
  • ½ tsp. salt
  • 2 Tbsp. chia seeds

INSTRUCTIONS
  1. Preheat oven to 375°F, with rack in lower third. Butter and flour a 6-cup muffin pan, tapping out excess. Set aside.
  2. In a small bowl, whisk together butter, egg replacer, soy milk, vanilla, lemon juice and zest; set aside. In a large bowl, whisk together dry ingredients; make a well in the center. Add liquid mixture and chia seeds to well. With a rubber spatula, gently stir ingredients just until batter is moistened.
  3. Spoon batter into prepared muffin cups, filling each about two-thirds full. Bake until a toothpick inserted in center of a muffin comes out clean, 15 to 20 minutes. Loosen muffins, and tip them on their sides to cool in pan.
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