July 18, 2014

Lemon-Berry Chia Seed Mini Muffins

This is the perfect time of year to find good deals on fresh berries. Or, you could be lucky enough to be growing some yourself (one lady in my cooking class tonight said she picked 5 cups of raspberries in her garden today!).  
These muffins are a celebration of freshness. The fresh lemon zest and juice combined with the sweet berries is match made in heaven. The yogurt and applesauce provide the right amount of moisture and the chia seeds give a slight crunch. Pack these in snack baggies for a nutritious breakfast on-the-go! 

1. Preheat oven to 400. Coat mini muffin tin(s) with cooking spray.
2. In a large bowl, combine flour, ground almonds, baking powder, baking soda and salt.

3. In a small bowl, mix together applesauce, oil, sugar, yogurt, lemon zest and juice, vanilla and egg. Add to the dry ingredients and stir to combine.

4. Fold in chia seeds and berries. Fill the muffin tins and bake for 15 minutes, or until muffins are golden brown. Allow to cool before enjoying.

Lemon-Berry Chia Seed Mini Muffins
Makes 24 mini muffins

All you need:
1 cup all-purpose flour
1 cup ground almonds
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/3 cup unsweetened applesauce
2 tablespoons canola oil
1/2 cup sugar
1 (5.3 oz.) container plain Greek yogurt
Juice and zest of 2 lemons
1 teaspoon vanilla extract
1 egg
2 tablespoons chia seeds
1/4 cup each: blueberries, raspberries and blackberries
Non-stick cooking spray

All you do:
1. Preheat oven to 400. Coat mini muffin tin(s) with cooking spray.
2. In a large bowl, combine flour, ground almonds, baking powder, baking soda and salt.
3. In a small bowl, mix together applesauce, oil, sugar, yogurt, lemon zest and juice, vanilla and egg. Add to the dry ingredients and stir to combine.
4. Fold in chia seeds and berries. Fill the muffin tins and bake for 15 minutes, or until muffins are golden brown. Allow to cool before enjoying.

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