Easy Spelt Lemon Chia Seed Muffins

Sue Maree P -

Easy Spelt Lemon Chia Seed Muffins – A wholesome twist on a classic! These light, fluffy muffins are made with nutritious spelt flour, fresh lemon zest, and crunchy chia seeds for added fibre and omega-3s. Perfect for breakfast, a healthy snack, or lunchboxes. Quick and simple to bake, this recipe is

How to make this recipe vegan? To make this recipe vegan, use flax eggs - which 1 TB ground flax seed (linseed) + 3 TB water, then rest for 10 minutes = 1 flax egg. Include plant-based milk of your choice.

Ingredients

  • Spelt Flour or Buckwheat flour (or your choice) – 200g (1 +1/3 cup)
  • Baking powder – 3/4 tsp
  • Bicarbonate of Soda – 3/4 tsp
  • Salt – 1/4 teaspoon
  • Buttermilk – 200ml your choice of milk + 1 tbsp of lemon juice
  • Sugar (or coconut sugar works well too) – 150g (3/4 cup)
  • Large eggs or Flax Eggs – 2
  • Sunflower Oil (or your choice) or melted butter – 90ml (1/3 cup + 2 tsp)
  • Chia Seeds – 20g (2 tb)* revised 15.1.23
  • Lemon juice from half of a lemon
  • Zest of one small lemon

Method

  1. Preheat the oven to 170˚C fan. Prepare your muffin tray, either grease it or add paper cases, or baking paper cut into muffin liners.
  2. VEGAN EGGS – prepare flax eggs with 2 tbsp ground flax seeds mixed with 6 tbsp of water and rested for 15 mins to thicken.
  3. BUTTERMILK – Add 1 tbsp of lemon juice (or vinegar) to your preferred milk to sour and thicken into buttermilk. Rest for at least 10 minutes. Sometimes the oat milk may not thicken. This often happens to me, depending on what brand I use. Soya milk tends to thicken more.
  4. WHISK all dry ingredients together in a large mixing bowl; sugar, flour, baking powder, bicarbonate of soda, salt and poppy seeds.
  5. MIX oil, eggs or flax eggs and milk, extra lemon juice and lemon zest in a glass jug
  6. COMBINE wet and dry ingredients
  7. SCOOP out the mixture into your prepared tray and fill using a 1/4 cup full. I like my muffins on the smaller side.
  8. BAKE for 20-25 minutes, then cool, then store in a sealed container at room temperature for 1-2 days. These are best eaten on the day; however, they freeze well for up to a few months.