1 week ago
Wednesday, March 24, 2010
Lemon-Chia Muffins (Low-Fat)
This is a twist on the well-known Lemon-Poppy seed muffins. We’ve replaced the poppy seed with chia seeds and added some of our own ingredients to make this a healthier, low-fat recipe yet still yummy!
½ cup whole wheat flour
1 ¼ cup all purpose flour
1/8 tsp salt
¾ cup sugar or agave syrup (for Splenda, ¼ cup)
2 tsps baking powder
½ tsp baking soda
1 egg white beaten to hard peaks
1 cup skim milk
2 tbs vanilla oil
1/3 cup no sugar added applesauce
1 tbs chia seeds
1 tsp lemon zest
½ tsp lemon extract
Preheat the oven at 400 F.
Mix the dry ingredients and add lemon zest.
Combine milk, vanilla oil, applesauce, and lemon extract and add it to the dry ingredients. If using agave, you can add it to the wet ingredients. Mix together by hand without over mixing the batter.
Add chia seeds and incorporate them to the batter. Carefully fold in the egg white and immediately put the batter in already prepared muffin tins. Bake them for about 20 minutes or until a toothpick comes out clean when inserted it in the muffins. Serve while still warm with butter and jam.