Lemon Chia Muffins
Yummy, dairy-free Lemon Chia Muffins—perfect as a quick breakfast on the go or as a delicious lunchtime snack.
Yield: 6 muffins
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
- Preheat oven to 375°F, with rack in lower third. Butter and flour a 6-cup muffin pan, tapping out excess. Set aside.
- 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.
- 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.
Nutrition
Serving: 1g