Lemon Chia Seed Muffins

To start off February right after not much blogging in January, here are some pictures of my soon to be 2 year old!

Our Meyer lemon tree has exploded with ripe lemons and I stumbled upon this recipe as I was looking for ideas of how to use some of them.  Granted, 1 zested lemon and a few tablespoons of juice isn't going to get me very far, but these had a great lemony flavor and I liked the chia seeds (sort of like a lemon poppyseed cake).  I made mini muffins and got about 2.5 dozen.  I can't remember exactly how long they took, but I think around 13-15 minutes.

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
2 eggs
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.