Monday, January 14, 2013

20(ish)--- Lemon Chia Seed Mini Muffins

I tried my darndest to make these muffins without using oil or butter.  Nothing really worked that didn't change the flavor or texture.  So I decided to just make them mini and the "ish" comes from practicing the principle of moderation.........and the chia seeds.

Chia seeds are rich in protein, fiber, antioxidants and omega-3 fatty acids.  Add them to your oatmeal or smoothies for a little nutritional boost!

Lemon Chia Seed Mini Muffins
Makes ~30 mini muffins

1/2 cup butter, softened
2/3 cup sugar
2 lemons, zested and juiced
2 cups all purpose flour
2 tsp baking powder
1/4 tsp baking soda
2 eggs
3/4 cup plain nonfat yogurt
1 tsp pure vanilla extract
2 Tbsp chia seeds

Preheat oven to 350 degrees.

In a large mixing bowl, use a handheld mixer to combine butter and sugar.  Mix in yogurt, eggs, and vanilla, then finally lemon zest and juice.

In a smaller mixing bowl, combine flour, baking powder, and baking soda.

Use a whisk to gently mix dry ingredients into wet.  Add chia seeds and mix until just combined (do not over mix).

Spoon batter into greased mini muffin tins, filling each cup 3/4 full.  Bake for 10-12 minutes.

Remove from oven and allow to cool prior to storage in an airtight container.


  1. Mini muffins are the best and I love that you used chia seeds!

  2. I love adding chia seeds to muffins! These look great!

  3. There’s something so refreshing about a fluffy, lemony muffin.By the way: these muffins taste even better than the original.

  4. They were crunchy like poppy seeds, and are apparently really good for you.