A little twist on an all-time favorite, we use chia instead of poppy in these muffins. A healthy swop, especially with the extra omega-3 boost from these little seeds, accompanied by the omega from the B-well canola oil. Lemony, sweet and so tenderly textured, we’re in love!
Ingredients
• ½ cup B-well Pure Canola Oil
• 2 cups all-purpose flour
• 1 cup sugar
• 2 eggs
• ⅔ cup plain Greek yogurt
• ½ cup milk of choice
• 1 tsp vanilla extract
• 2 tsp lemon zest (from about two lemons)
• 2-3 tbsp lemon juice (to tang preference)
• 1 tsp baking powder
• ½ tsp bicarbonate of soda
• ¼ tsp salt
• 2 tbsp chia seeds
How To Make:
• Preheat oven to 190°C and line a muffin tray with muffin cups.
• In a mixing bowl, cream the B-well Pure Canola oil, sugar and vanilla extract. Then mix in the yogurt, milk, lemon juice and lemon zest, and whisk until well combined.
• In a separate bowl, sift the flour, baking powder, bicarbonate of soda and salt. Then toss in the chia seeds.
• Combine the wet and dry ingredients and mix until just combined, do not overmix.
• Divide the batter evenly between the prepared muffin cups, make sure to fill almost to the top.
• Bake muffins for 30-35 minutes until golden on top, or until a toothpick inserted comes out clean.
• Let muffins cool in tin for 5 minutes, then transfer to a wire rack and let cool for another 10 minutes before serving.
• These muffins are the most delicious the day they are made. Enjoy!
Store leftovers in an airtight container at room temperature for 2 days