Categories: Breakfast / Snack

Ingredients

• 2 cups flour
• 3 Tbls chia seeds
• 1 tsp baking powder
• 1/4 tsp baking soda
• 1/2 tsp salt
• 8 Tbls butter, softened
• 1 cup sugar
• 2 eggs
• 1 lemon, zested
• 1 tsp vanilla
• 1 cup Greek vanilla yogurt (non fat)
• For glaze:
• 1/2 cup powdered sugar
• 1 – 2 Tbls fresh lemon juice

Directions

1. Preheat oven to 350 degrees. Prepare 12 cup muffin tin with non stock spray or liners.

2. In a small bowl combine flour, chia seeds, baking powder, baking soda and salt. Set aside. In an electric mixer, cream butter and sugar together until light and fluffy, about 2 minutes. Beat in eggs, one at a time, mixing well each addition. Mix in lemon zest and vanilla. Using a spatula mix in the flour and yogurt until just combined. Fill muffin tins about ⅔ of the way full. Bake for 18-20 minutes, until a tester comes out clean. Allow the muffins to cool in the pan for a few minutes, before removing to a wire rack.

3. While the muffins are cooling prepare the glaze. Whisk together the lemon juice and powdered sugar until smooth. Drizzle a little over the top of each muffin. Allow glaze to set before serving.

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