One of the things I love the most is learning about and trying out new foods and ingredients. I could spend a ridiculous amount of time and money happily wandering around specialty supermarkets, picking up random products I’ve never heard of and then pottering around the kitchen finding delicious ways to use them. The last few years has been all about exotic superfoods with amazing health benefits, alternative gluten-free flours and sweeteners.
They were just starting to come into the mainstream when I started blogging nearly seven years ago, championed by Heidi Swanson from 101 Cookbooks and Alice Medrich amongst others. These days, quinoa, buckwheat, and most of those once hard-to-find ingredients are now available in your local supermarket!
I love chia seeds. They are super healthy and delicious sprinkled on cereal or yoghurt with fruit and in juices and smoothies too. But I’d never tried baking with them, and I wanted to do a slightly different take on the classic lemon and poppyseed muffin.
I used a recipe from Taste, and it was ridiculously easy to make all in one bowl for minimal washing up, which is always a good thing! I also made a very simple glaze which was a nice touch for a little bit of sweetness, but they would also be nice without.
These muffins would be a great little snack to pack in the kiddies’ lunch boxes now that school is back. Next time I might add a little yoghurt to keep the muffins super light and moist, as the texture was a tiny bit heavy.
You could also experiment using the zest of orange, lime, grapefruit or a combination of all for slightly different citrussy taste. And if you can’t find chia seeds at the supermarket or health food shop, poppy seeds would be delicious too!
- 2 tablespoons chia seeds
- 185ml (3/4 cup) milk
- 375g (2 1/2 cups) self-raising flour
- 1/2 cup raw sugar
- 125g butter, melted
- 2 eggs, lightly whisked
- 2 teaspoons lemon zest
- 60ml (1/4 cup) lemon juice
- 3/4 cup icing sugar
- 2 tablespoons lemon juice
- Lemon zest, for garnish
To make the muffins, Preheat oven to 190°C. Line muffin tin with 12 muffin liners. Combine the chia seeds and 60ml (1/4 cup) of the milk in a small bowl. Set aside for 10 minutes. Combine the flour and sugar in a large bowl. Add the chia seed mixture along with remaining milk, butter, egg, lemon rind and juice, and stir with a metal spoon until just combined (do not overmix). Spoon the batter among prepared muffin pans. Bake in preheated oven for 25 minutes or until a skewer inserted into the centres comes out clean. Remove from oven and turn onto a wire rack. Cool to room temperature.
To make the glaze, sift icing sugar into a bowl. Add lemon juice slowly until a thick glaze forms. If the glaze is too liquid, add a little extra icing sugar until you are happy with the consistency. Drizzle over muffins and garnish with some fresh lemon zest.