Anyway, no poppy seeds, no poppy muffins. I had an eureka moment when I was making muesli with Chia seeds. Have you heard of Chia seeds? Supposed to be a superfood. I like it because it shares the same name as me, so luckily it's supposed to be healthy. I decided then that Chia seeds look like poppy seeds, so they should substitute each other. Yes, I'm "brilliant" and "scientific" like this.
|I didn't really grow from a seed, no.|
A week ago, I bought a packet of Meyer lemons from the supermarket. Meyer lemons are kind of a cross between lemons and mandarin oranges, named after an American guy called Meyer although grown natively in China (China gotta work on their marketing skills. Didn't they invent gunpowder too? But I don't think they took the credit?). Meyer lemons are sweeter than lemons (I supposed it's because of its orange genes), and have much more subtle flavour and aroma than lemons. They are a little bit smaller too, but still as juicy and refreshing.
|Meyer lemons in gorgeous yellow and tinge of orange|
So armed with these lemons-cross-oranges specie and Chia seeds, I suddenly felt very creative. These Lemon Chia Muffins resulted.
|Lemon Chia Seeds Muffin|
While I really enjoyed the final product this time, I'm going to tweak the recipe a bit to make it more moist. Why? The muffins were not hard, but they were a tad dry and might benefit from a tablespoon more of lemon juice and milk. I just forgot that Chia seeds absorb water like sponge! You can make a Chia seed pudding by adding water to it, faster than making jelly.
So here's the tweaked recipe for next time.
3 cups almond meal
6 tbs Chia seeds (I don't think you actually need to type "Chia" with a capital "C", but I'm used to it being my name)
3/4 tsp baking soda
3/4 tsp salt
2 tbs lemon zest (about 2 Meyer lemons)
6-8 tbs lemon juice
8 tbs milk
1 tbs vanilla extract
5 tbs coconut oil
1/2 cup raw honey
Mix dry ingredients in one bowl.
Mix wet ingredients in another bowl.
Blend the wet and dry ingredients together thoroughly.
Scoop the batter into lined muffin tray. This batch made about 12 to 16 muffins, depending on the size of your muffin liners. I used cupcake liners, which are smaller.
Bake in a pre-heated oven at 170C for 25-30 minutes, or until golden brown and toothpick comes out clean.
|The raw batter which K and T love. They eat the raw batter as it is!|