Lemon Chia Seed Muffins (1 dozen)
2 c. flour
3 T chia seeds
1 tsp baking powder
1/2 tsp. salt
1/4 tsp. baking soda
8 T butter, softened
1 c. sugar
1 lemon, zested
1 tsp. vanilla
1 c. Greek vanilla yogurt (nonfat)
1/2 c. powdered sugar
1-2 T fresh lemon juice
Preheat oven to 350 degrees. Prepare muffin tin by buttering it or using liners.
In a small bowl, combine flour, chia seeds, salt, baking powder, and baking soda. Set aside. In the bowl of a stand mixer, cream butter and sugar together until light and fluffy, about 2 minutes. Beat in eggs one at a time, mixing well after each addition. Mix in lemon zest and vanilla.
Using a spatula mix in the flour an yogurt until just combined. Fill muffin tins about 2/3 of the way full. Bake for 18-20 minutes or until a tester comes out clean. Cool in the pan for a few minutes before removing to a wire rack to cool fully.
Prepare glaze by whisking the lemon juice and powdered sugar until smooth. Drizzle a little over the top of each muffin and let the glaze set before serving.