Receta Lemon Raspberry Chia Seed Muffins
Lemon Raspberry Chia Seed Muffins are a nice change from the ordinary afternoon snack when paired with a hot cup of Bigelow Lemon Ginger Herbal Tea. Fresh raspberries and nutrient dense chia seeds combine in a sweet lemony muffin everyone will love!
With the new year, a unique opportunity arrives to reassess one's goals and make the adjustments necessary for a happy and healthy year. One of my goals for the new year is to reduce some of the caffeine in my diet. I'm not ashamed to say I am an avid coffee drinker during the day, however, I cannot drink coffee after 5 PM because the caffeine tends to keep me up all night. Which posses a bit of a problem because, in the winter, I often crave a nice warm drink in the evening. That's where Bigelow comes to the rescue!
I've recently discovered Bigelow Lemon Ginger Herbal Tea and it has been a life saver for those evening cravings! I love the lemony flavor and, well, mention anything with ginger, and I will be all over it. I love that I can have my steamy cup of tea in the evening and not have to worry about being awake all night. It warms my hands, my body and my soul.
In my ongoing effort to reduce the overall amount of caffeine I drink, I've even begun to replace my afternoon cup of coffee with a cup of Bigelow Lemon Ginger Herbal Tea!
Today, I'm sharing a muffin recipe to I baked up that pairs just perfectly with a cup of hot tea. I adapted the recipe from a favorite blueberry muffin recipe of mine and was very happy with how they turned out. Muffins are a favorite, because they have built in portion control and that is a very good thing.
My family gave Lemon Raspberry Chia Seed Muffins two thumbs up. Superbly lemony with a nice little crunch from the chia seeds. They are tender and moist thanks to the fresh raspberries, which also give the muffins a nice little kick of fiber. They are the perfect little treat on a cold winter day!
What would you pair with your favorite Bigelow tea?
Lemon Raspberry Chia Seed Muffins
By Renee's Kitchen Adventures
Lovely lemony muffins dotted with fresh raspberries and crunchy chia seeds.
Ingredients
- 1 1/2 cups all purpose flour (can sub half whole wheat)
- 3/4 cup granulated sugar
- 1/2 tsp. kosher salt
- 1 TBS chia seeds
- zest of one lemon
- 2 tsp. baking powder
- 1/3 cup vegetable oil (can sub coconut oil)
- 1/2 cup low fat milk
- 1 large egg
- 1/2 tsp. pure vanilla extract
- 1 tsp. lemon extract (optional but good for more intense lemon flavor)
- 3 TBS fresh lemon juice (about one lemon)
- 6 oz. fresh raspberries mixed with 1 TBS all purpose flour
Instructions
Heat oven to 400 degrees F. Line medium sized muffin tins with paper liners. Set aside.
In large bowl, combine 1 1/2 cups all purpose flour, granulated sugar, salt, chia seeds, lemon zest and baking powder. Set aside.
In small bowl or 2 cup glass measuring cup, combine vegetable oil, milk, egg, extracts, and lemon juice. Whisk to combine.
Add the wet ingredients to the dry and stir until JUST COMBINED. (overmixing will cause your muffins to be tough!) Gently fold in the flour coated raspberries.
Fill prepared muffin tin with about 2/3 cup of batter per well.
Bake in oven for 15 - 20 minutes, or until the muffins are done and a toothpick inserted into the center comes out clean.
Remove from oven and allow to cool on wire rack. Can be eaten warm or room temperature.
Yield: 10 - 12 servings
Prep Time: 00 hrs. 10 mins.
Cook time: 00 hrs. 20 mins.
Total time: 30 mins.
Tags: lemon, raspberry, chia seeds, muffins, breads, snacks, breakfast
Step-by-step photos:
Mix dry ingredientsAdd wet to dry...don't overmix!Gently fold in flour covered raspberries Portion out batter into prepared muffin tin and bake.
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I found a great selection of Bigelow teas and everything I needed to make these muffins at Walmart.
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