Chia Muffins with Ginger and Lemon
Chia pudding makes this a light-textured muffin with a little crunch and nutritional punch of fiber and Omega 3's. It's as yum for dessert as for a coffee/tea snack or breakfast treat!
Servings: 12
Ingredients
Chia Pudding - preferably make at least 12 hours ahead OR warm milk and let stand about 30 minutes
- 1 cup choice of milk
- 1/4 cup 48g chia seeds
- 1 tsp. honey
- 1/8 tsp. cardamom, optional
Muffin Batter
- 1/2 cup 100g granulated sugar
- 1/4 cup 56g melted butter
- 1 large egg
- 1 tsp. vanilla
- 1 Tbsp. lemon juice
- 1 Tbsp. grated lemon zest
- 1-1/2 cups plus 1Tbsp (200g) all-purpose or part whole wheat flour If cup measuring, fluff the flour then spoon into cup and level with a knife. I use 120g/cup
- 1 tsp. baking powder
- 1/2 tsp. baking soda
- 1/4 tsp. salt
- 1/3 cup 45g finely chopped crystallized ginger
Streusel Topping - optional
- 3 Tbsp. cold butter cut into cubes
- 3 Tbsp. all-purpose flour
- 3 Tbsp. quick or old fashioned oats
- 2 Tbsp. brown sugar or raw sugar also called demerera sugar
Instructions
Chia Pudding
- Stir together the chia seed ingredients, cover and refrigerate at least 12 hours until chia is fully hydrated, and mixture is pudding-like. Stir periodically if you can, to prevent clumping. Or whisk well to make smooth after it is set.
To prepare muffin batter
- Line a muffin tin with papers or lightly grease cups. Preheat oven to 350F.
- In a medium mixing bowl, whisk together sugar, butter, egg, and vanilla. Stir in the chia pudding, lemon juice, and zest.
- In a separate bowl, stir together flour/s, baking powder, soda, and salt. Stir into the wet mixture with the crystallized ginger. Mix just until completely combined. Scoop into prepared muffin tin. Top evenly with streusel if desired.
- Bake for 20-25 minutes until muffins are golden brown and pick inserted in center comes out clean.
To prepare streusel topping
- Combine all ingredients and blend with a fork, fingers or pastry blender.