Sour Cream Lemon Chia Seed Muffins

 

I’m on a muffin kick lately.  Missed cranberry orange?  I got you covered.  I had a large amount of sour cream left from making cookies last weekend and I generally don’t eat that much sour cream.  What to do with it?  Make these delicious muffins.  The classic combo is lemon poppy seed, but I don’t have those.  Enter chia seeds.  Chia seeds still give these muffins the black dots you’re used to seeing in lemon poppy seed muffins, but they pack more of a nutritional punch.  Hydrophilic?  Check.  These bad boys soak up quite a bit of water and keep you hydrated.  Omega 3 and 6?  Check.  Chia seeds have a similar nutritional profile to flax seeds, except you don’t have to grind them up.  Less work = win for you and me!  Fiber?  Check.  Similar size and texture to poppy seeds?  Check.

What’s not to love about muffins?  It makes 12-horray for leftovers!  They’re already portioned out for you and they’re easy to pack as a take along breakfast.  Just throw em into a plastic bag and you’re good to go.  The sour cream in this batter gives these muffins a little depth of flavor and the zest of the lemon perfumes the air as they bake.  These aren’t vegan like the cranberry orange, but they certainly could be made vegan with a few tweaks.

Sour Cream Lemon Chia Seed Muffins

Yield: 12 muffins

Ingredients:

Dry:

1 cup all purpose flour

1 cup whole wheat flour

1 tablespoon baking powder

1.5 tablespoons chia seeds

Wet:

2/3 cup sugar

2 whole eggs

1 cup sour cream

1/4 cup almond milk

1/4 cup canola oil

1 teaspoon vanilla extract

zest of 1 lemon

Method:

1. Preheat the oven to 400°F.

2. Combine dry ingredients in one bowl.

3. Combine wet ingredients in a separate bowl.

4.  Add dry ingredients to wet and mix until just barely incorporated.  If your batter still looks too dry, add a little more almond milk.  The chia seeds tend to soak up a lot of moisture.

5. Grease a muffin tin.  Divide the the batter even amongst the muffin tin.  Bake for 20 minutes, or until a toothpick comes out clean when inserted into the center of a muffin.

 

I really enjoyed the texture the sour cream gave these muffins.  They have good crumb and I love the zing that the lemon zest gives them.  I also enjoyed the texture that the seeds gave the muffins too. The crunch of the seeds are a nice surprise in the soft, airy muffin.

 

I’m off to IKEA today to get a new wardrobe!  Now we’ll actually have room for our both of our clothes!

Be well & happy eating!

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